One Pot Creamy Mushroom Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Heat 2 tablespoons of olive oil in a deep skillet or six quart pot over medium-high heat.

Add 16 oz of sliced mushrooms and cook until softened, about 5 minutes.

Add 1 tablespoon of minced garlic and 1/2 teaspoon of crushed red pepper flakes, stir and cook for 60 seconds.

Pour in 5 cups of chicken broth and season with 1 teaspoon of salt, then bring to a boil.

Add fettuccini pasta, ensuring it's fully submerged, and break it in half if necessary to fit the pan.

Use the cooking time on the pasta package as a starting point, adding 5 to 8 minutes to that time.

Stir occasionally to prevent sticking, then more frequently as the pasta absorbs liquid and some evaporates.

After 13 minutes, check the liquid level; if much has evaporated, add 1 cup of heavy cream and cook for an additional 5 minutes, stirring frequently to prevent burning.

Test the pasta after 5 minutes to ensure it's al dente, which may take up to 8 minutes past the package cooking time.

Stir in 1 1/2 cups of freshly shredded Parmesan cheese until melted.

Serve plain or with freshly chopped parsley, more red pepper flakes, and additional Parmesan cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens