One-Pan Creamy Pasta And Mushrooms

Weekday cooking can be stressful when juggling everyday life; sometimes, everyone needs a quick and easy one-pot meal.

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Pasta is one of those meals that go with any sauce.

There are few sauces better than a cream-based sauce when comfort is what you are looking for in a meal.

Hearty and creamy one-pot pasta

One-pan meals are becoming popular in many busy homes; they are easy to make and clean up.

Ingredients:

12 ounces mixed wild mushrooms; perfect options include cremini, shiitake, and king oyster, chopped
Juice of one freshly squeezed lemon
3 cloves of garlic
¹/₂ onion, finely chopped
2 tablespoons olive oil
12 ounces dried linguine or penne pasta
¹/₃ cup white wine, dry
4 cups of chicken broth/vegetable broth (If using chicken stock, dilute it a little and taste test before adding salt)
³/₄ cup heavy cream
¹/₃ cup of milk
Kosher salt to taste
Freshly ground black pepper to taste
1 cup of grated Parmesan cheese to serve
Fresh parsley leaves, chopped to serve
¹/₂ cheddar cheese, shredded
Optional: Cooked chicken breast pieces

Method:

Preheat the oven to 450 degrees Fahrenheit.

In an oven-safe cast-iron skillet (like the one at https://unocasa.com/products/cast-iron-skillet-set) heat 2 tablespoons of olive oil on medium heat. Saute the onions until soft and translucent.

Add the garlic and saute until fragrant.

Add the mushrooms, cook until browned. Add the lemon juice.

If you are adding cooked chicken to the recipe, add the chicken now. Saute for a minute or two in the mushrooms.

Pour in the broth and add the dry pasta and cream. Bring the skillet to a boil and leave uncovered.

Cook for about 12 minutes, stirring occasionally. Cook until the pasta is cooked, it should be al dente, and the broth has been absorbed.

Taste and adjust the seasoning.

Top the pasta with shredded cheese and place in the oven for 5 minutes until the cheese is melted and bubbly.

Serve hot with freshly grated parmesan cheese, parsley, and thyme.

Dairy-free alternatives

Many people are making a switch to dairy-free dining. That doesn’t mean you can’t indulge in creamy pasta sauces.

There is plenty of plant-based recipes that are quick and easy to make, that taste just as good if not better.

This tasty pasta recipe works well with gluten-free pasta.

Ingredients:

2 tablespoons extra virgin olive oil
14 oz mushrooms, cleaned and chopped (cremini, shiitake, oyster, brown button)
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons rosemary finely chopped
1 teaspoon of dried thyme
2 cups baby spinach leaves, chopped
3 ¹/₃ cups vegetable stock (for more mushroom flavor, use half mushroom broth, half vegetable stock)
12 oz dry linguini, swap out for any gluten-free pasta if desired.
2 ¹/₂ cups coconut milk, use coconut cream for a more creamy sauce
2 teaspoon kosher salt
1 teaspoon of red pepper flakes
3 tablespoons of nutritional yeast, divided reserve 1 tablespoon for serving

Method:

Heat the olive oil in a large skillet over medium-high heat; once the oil is heated, reduce heat to medium, sautee the onions until translucent.

Add the chopped mushrooms to the skillet. Saute until lightly browned.

It should take approximately 5 – 6 minutes.

Add the herbs and minced garlic to the pan once the mushrooms are cooked.

Cook until the garlic is fragrant. Pour in the broth, 2 cups of coconut cream, salt to taste, and 2 tablespoons of nutritional yeast, stir to combine.

Bring to a boil on medium-high heat. Once boiling, add the pasta.

Cover the skillet with the lid and bring to a simmer, stirring regularly. Check that the pasta doesn’t stick together.

Cook uncovered for 7 minutes. Add the baby spinach leaves to the pasta and cook for another 3 minutes until it is al dente.

Once the pasta is cooked and al dente, remove it from heat and add the ¹/₂ cup of coconut milk and nutritional yeast.

Season with salt and pepper if needed. Serve while hot.

This recipe makes 4 servings, and leftovers can be kept in an airtight container in the refrigerator for 2-3 days.

Tip: If you use gluten-free pasta, make sure that the liquid is boiling when you add the pasta.

Otherwise, it will begin to disintegrate if the water is not hot enough.

One-pan goodness

Weekday dinners shouldn’t be stressful; the beauty of a quick one-pot of creamy mushroom pasta is its simplicity.

Some of the best pasta dishes are made in under 20 minutes and require very little prep time.

Just throw it all in a skillet and enjoy!