Mushroom and Thyme One-Pot Pasta

• 12 oz (340g) pasta, such as penne or farfalle
• 8 oz (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken or vegetable stock
• 1 cup water
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onions and garlic, sauté until translucent.
3. 3 Stir in mushrooms and cook until softened.
4. 4 Add thyme, salt, and pepper.
5. 5 Pour in stock and water, then add pasta.
6. 6 Bring to a boil, then reduce heat, and simmer uncovered, stirring occasionally, until pasta is al dente.
7. 7 Stir in heavy cream and Parmesan cheese until well combined and slightly thickened.
8. 8 Remove from heat, garnish with fresh parsley, and serve immediately.

Equipment

• Large skillet with lid

Variations

• Add cooked chicken or shrimp for extra protein.
• Swap thyme for rosemary for a different flavor profile.

Substitutions

• Use cashew cream for a vegan option.
• Substitute mushrooms with zucchini or spinach for variety.

Pairings

• Serve with a crisp white wine like Pinot Grigio.
• A light sparkling water with lemon makes a refreshing non-alcoholic pairing.

Nutrition

Tips

• For extra creaminess, add a splash of cream at the end.
• Reserve some pasta water to adjust sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove, adding a bit of broth or water.

Serving Suggestions

• Pairs perfectly with a side of garlic bread.
• Add a simple green salad for a complete meal.

FAQ