One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is one of the tastiest pastas you can make, and you can have it on the table in just 30 minutes. It is the perfect option for a busy night, but elegant enough to serve for a nicer occasion. The best part is that you can make it in one pot so the cleanup is really quick. Finally, this pasta is super customizable, you can easily make it vegan or gluten-free, whatever you want. Make this delectable creamy mushroom pasta tonight!

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 3

Ingredients:

• 1/2 lb or 225g of pasta

• 225g baby Bella mushrooms*

• 5 cloves garlic

• 2 1/2 cups veggie broth

• 1/2 cup dry white wine

• 3 tbsp sour cream*

• A few sprigs of fresh thyme or 1/2 tsp dried thyme

• A handful of fresh flat-leaf parsley

• Kosher salt to taste

• Black pepper to taste

Instructions:

1. Wash and cut mushrooms into quarters (if they are really small then cutting them in half will do).

2. Put a pot on the stove and set to medium-high heat.

3. Drizzle in some olive oil, and once the oil is shimmering toss in the quartered mushrooms.

4. Let the mushrooms cook until they are golden brown.

5. Add in the minced garlic and sauté for about a minute or until the garlic becomes fragrant.

6. Pour in the wine and stir to bring up any browned bits from the bottom of the pot.

7. Then add in the pasta, broth, thyme, and black pepper.

8. Mix everything together and taste for seasoning, and add salt if necessary. If the broth is already salted you can forgo the salt.

9. Bring the broth to a simmer then lower the heat to medium-low and loosely cover with a lid.

10. Let the pasta cook for about 7-10 minutes or until al dente, checking on it periodically to make sure it doesn’t get overcooked.

11. Once the pasta is al dente and most of the broth has been absorbed, stir in the sour cream and the chopped parsley.

12. Taste for seasoning and adjust if necessary.

13. Enjoy!

Additional Notes:

*You can substitute the baby Bella mushrooms with cremini mushrooms, button mushrooms, really whatever mushrooms you have will work in this recipe!

*To make this recipe vegan simply swap the sour cream for non-dairy heavy cream or coconut milk.

*If you do not have sour cream, use 4 tbsp of heavy cream in its place.

*To make this gluten-free, just use gluten-free pasta instead!