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And Easy Recipe
This And Easy Recipe for one-pan garlic mushroom pasta is a quick, simple dinner that’s delicious, fast, and ready in just 20 minutes.
Before we get cooking, let me share why this creamy, garlicky pasta has become my go-to weeknight meal. Picture tender cremini mushrooms sautéed in olive oil and butter, garlic sizzling until fragrant, then tossed with spaghetti, chicken broth, a splash of cream, and freshly grated Parmesan. It’s comfort food that feels a bit gourmet—yet it’s so easy to make. Honestly, who needs to spend hours in the kitchen or dirty a dozen pots? You get a tasty, family-friendly meal with minimal cleanup, and the flavors are spot-on whether you’re feeding kids, roommates, or just yourself after a long day.
I first whipped this up one blustery October evening when the leaves were turning gold outside my kitchen window—there’s something about mushrooms and garlic that captures fall’s cozy vibe. Since then, it’s featured at potlucks and casual dinner parties, earning rave reviews from everyone who tries it. Plus, it comes together under 30 minutes, so it’s a perfect solution for those nights when you stare into the fridge and realize you forgot to plan dinner. Let’s dive right into why you’ll love this And Easy Recipe.
Why You’ll Love This Recipe
• No second pan to wash—everything cooks in one skillet
• Ready in under 20 minutes, making it ideal for busy weeknights
• Creamy without being heavy, thanks to a light splash of broth
• Customizable: swap cream for Greek yogurt or milk for a lighter twist
• Budget-friendly pantry staples (pasta, garlic, mushrooms, cheese)
• Kid-approved: mild garlic flavor and cheesy finish
• Perfect for meal prep—makes great leftovers for lunches
• Tasty comfort food that feels a bit upscale
• Versatile: serve with a side salad, roasted veggies, or garlic bread
Ingredients
• 12 oz (340g) spaghetti or fettuccine (Barilla or any brand you love)
• 2 tbsp olive oil (extra-virgin for more flavor)
• 2 tbsp unsalted butter (Kerrygold recommended)
• 8 oz (225g) cremini or baby bella mushrooms, sliced
• 4 cloves garlic, minced (about 1½ tbsp)
• 1 cup low-sodium chicken broth (sub veggie broth for vegetarian)
• ½ cup heavy cream (or full-fat coconut milk for dairy-free)
• ¾ cup freshly grated Parmesan cheese (plus extra for serving)
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)
Tips:
- Use whole-wheat pasta if you want more fiber.
- For a lighter version, swap half the cream with Greek yogurt (add off-heat to avoid curdling).
- Buy garlic heads with tight, unblemished skins for the freshest flavor.
Directions
1. Bring a large pot of salted water to a rolling boil, add spaghetti, and cook 2 minutes less than package directions—it’ll finish cooking in the sauce.
2. While pasta cooks, heat olive oil and butter over medium heat in a deep skillet. Once butter melts and foams, add mushrooms; sauté for 5 minutes until they release their juices and turn golden brown.
3. Toss in minced garlic and cook for 30 seconds—just until fragrant (don’t let it burn!).
4. Pour in chicken broth, scraping up any brown bits from the pan bottom. Let it simmer for 2 minutes so flavors mingle.
5. Stir in heavy cream, bring to a gentle bubble, then reduce heat. Add drained pasta directly into the skillet—use tongs to swirl it around, coating every strand with that silky sauce.
6. Sprinkle in Parmesan, salt, and pepper; toss well. Taste and adjust seasoning—sometimes it needs a pinch more salt or a crack of fresh pepper.
7. Remove from heat, let rest for a minute (it thickens nicely), then garnish with parsley. Serve hot, and watch plates go empty fast!
Servings & Timing
Yield: Serves 4 generously
Prep Time: 5 minutes (mince garlic, slice mushrooms)
Cook Time: 15 minutes (including pasta finish in sauce)
Total Time: 20 minutes—perfect for a fast, tasty dinner
Variations
• Swap mushrooms for spinach and sun-dried tomatoes for a fresher vibe.
• Stir in cooked chicken or shrimp for extra protein.
• Use whole-wheat or gluten-free pasta to suit dietary needs.
• Add a pinch of red pepper flakes for a spicy kick.
• Replace Parmesan with Pecorino Romano for sharper taste.
• Stir in a spoonful of pesto at the end for herbaceous depth.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a little water or broth over pasta and microwave in 30-second bursts, stirring in between to revive the sauce’s creaminess. You can also reheat gently on the stovetop over low heat. For meal prep, portion into individual containers—just grab one on busy mornings.
Notes
• If sauce seems too thin, simmer a minute longer; too thick? Splash in more broth.
• Using freshly grated cheese (not the pre-shredded kind) ensures silky melting.
• Let the pasta rest off-heat; it’ll soak up sauce and taste even better.
• I learned that adding garlic off-heat prevents that bitter, overcooked bite.
FAQs
Q: Can I make this recipe vegan?
A: Yes—swap butter for vegan margarine, use vegetable broth, and choose a dairy-free cream or cashew cream; top with nutritional yeast instead of Parmesan.
Q: What kind of mushrooms work best?
A: Cremini are my favorite for earthiness, but white button or shiitake both work well.
Q: Can I double the recipe?
A: Definitely—just use a larger skillet or split into two pans to avoid overcrowding.
Q: How do I prevent the pasta from sticking?
A: Undercook by 2 minutes in boiling water, then finish in the sauce; that way, it won’t clump.
Q: Is there a gluten-free option?
A: Yes—pick a good-quality gluten-free spaghetti and watch the cooking time on the package.
Q: Can I prep any steps ahead?
A: You can slice mushrooms and mince garlic up to a day in advance—store them separately in the fridge.
Q: How do I adjust salt if using store-bought broth?
A: Taste the broth first—if it’s salty, reduce added salt in the final seasoning.
Q: My sauce separated—what happened?
A: Likely overheated; let the pan cool slightly, whisk to recombine, or add a splash more broth.
Conclusion
This And Easy Recipe brings together simple ingredients and big flavor in record time—no fuss, no extra dishes, just a creamy, garlicky pasta that feels like a hug in a bowl. Give it a try tonight, then come back and let me know how it turned out! Feel free to explore more of my quick weeknight meals or share your own twists in the comments below. Happy cooking!
And Easy Recipe
Ingredients
- 12 oz spaghetti or fettuccine (Barilla or any brand you love)
- 2 tbsp olive oil (extra-virgin for more flavor)
- 2 tbsp unsalted butter (Kerrygold recommended)
- 8 oz cremini or baby bella mushrooms sliced
- 4 cloves garlic minced (about 1½ tbsp)
- 1 cup low-sodium chicken broth (sub veggie broth for vegetarian)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
- 1 tsp kosher salt or to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Add spaghetti and cook 2 minutes less than package directions. It will finish cooking in the sauce.
- Heat olive oil and butter in a deep skillet. Sauté mushrooms until golden brown, then add minced garlic.
- Pour in chicken broth and simmer for 2 minutes to let flavors mingle.
- Add heavy cream, then toss in drained pasta. Sprinkle Parmesan, salt, and pepper.
- Remove from heat, let rest, then garnish with parsley. Serve hot.
