Description
This One Pot Garlic Butter Parmesan Mushroom Pasta is a creamy, savory dish featuring tender mushrooms sautéed in garlic and butter, combined with spaghetti cooked directly in flavorful vegetable broth, then enriched with cream cheese and Parmesan for a luscious finish. Perfect for a quick, comforting meal with minimal cleanup.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 pound sliced mushrooms (or double for extra mushrooms)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
Liquid and Pasta
- 5 cups vegetable broth (or milk for extra creaminess)
- 1 pound spaghetti, uncooked
Dairy and Finishing
- 2-3 tablespoons butter
- 3-6 ounces cream cheese (or soft goat cheese, adjust amount based on creaminess)
- 3 ounces finely grated Parmesan cheese
Instructions
- Sauté Aromatics and Mushrooms: Heat a large skillet over medium-high heat. Add the olive oil, then cook the minced garlic and sliced mushrooms until they soften and release their juices, about 4 minutes.
- Add Seasoning, Liquid, and Pasta: Sprinkle in the Italian seasoning and salt. Pour in the vegetable broth (or milk if preferred) and add the uncooked spaghetti. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes or until the pasta is tender and has absorbed most of the liquid.
- Incorporate Creamy Elements and Serve: Stir in the butter, cream cheese, and finely grated Parmesan cheese until melted and the sauce is smooth and creamy. Serve the pasta immediately for the best texture and flavor.
Notes
- Using milk instead of vegetable broth will create a richer, creamier sauce.
- Adjust the amount of cream cheese or goat cheese according to your preferred creaminess level.
- For a meatier texture, feel free to double the amount of mushrooms.
- Serve immediately as the sauce thickens as it cools.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated with a splash of milk to loosen the sauce.
