Description
A creamy and flavorful one pot garlic butter parmesan mushroom pasta that combines tender mushrooms, garlic, and rich cheeses cooked together with spaghetti in a vegetable broth base for a quick, comforting meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 pound sliced mushrooms (or double for more mushrooms)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 5 cups vegetable broth (can substitute milk for extra creaminess)
- 1 pound uncooked spaghetti
- 2-3 tablespoons butter
- 3-6 ounces cream cheese or soft goat cheese (adjust according to desired creaminess)
- 3 ounces finely grated parmesan cheese
Instructions
- Heat oil and cook garlic and mushrooms: Warm a large skillet over medium-high heat, then add the olive oil. Add the minced garlic and sliced mushrooms and cook, stirring occasionally, until the mushrooms are softened and the garlic is fragrant, about 4 minutes.
- Add herbs, seasoning, liquid, and pasta: Sprinkle in the Italian seasoning and salt. Pour in the vegetable broth and add the uncooked spaghetti. Bring the mixture to a boil, then reduce to a simmer.
- Simmer until pasta is cooked: Let the pasta cook in the simmering liquid for about 10 minutes or until the spaghetti is tender and the liquid has mostly absorbed.
- Stir in butter and cheeses: Remove from heat, then stir in the butter, cream cheese (or goat cheese), and grated parmesan until melted and well combined, creating a creamy sauce.
- Serve immediately: Plate the pasta and serve hot for a rich and satisfying meal.
Notes
- You can use milk instead of vegetable broth for a creamier texture.
- Adjust the amount of cream cheese or soft goat cheese to your preferred level of creaminess.
- Adding fresh herbs or extra parmesan on top enhances flavor.
- Use gluten-free pasta if you need a gluten-free version.
- For a vegetarian diet, ensure the parmesan cheese is vegetarian-friendly.
