This one pot garlic butter parmesan mushroom pasta is a simple weeknight dinner that’s ready in less than 30 minutes with barely any effort! Made with spaghetti, mushrooms, dried herbs, garlic, butter and cheese.
You should know that I’m pretty obsessed with one pot pasta. I have shared so many recipes already here on the site, maybe I should just name it “The One Pot Pasta Blog”. There’s this One Pot Black Bean Enchilada Pasta I just shared a couple weeks ago.
The reason I’m so in love with these things? It’s pretty simple, actually: I can make them with three whining kids in the kitchen without breaking a serious sweat! And this mushroom pasta in creamy garlic parmesan sauce is no different – a great vegetarian main or simple side dish!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe for quantities.
Ingredient notes
- Mushrooms: I used brown button, but you can also use white mushrooms
- Spaghetti: You don’t have to use spaghetti, Linguine or Tagliatelle work, too. You can also use a short pasta like bow ties.
- Flavorings: For more flavor, add a chopped onion along with the mushrooms. You can also add ground black pepper, chopped parsley and some grated lemon zest after cooking.
Step by step photos
Recipe tips
- Do not pre-cook the spaghetti – they really go into the dish uncooked. Then, they’ll cook right in the sauce! If you use cooked spaghetti, your sauce will be much too thin.
- If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!
- Adjust the amount of cream cheese (or goat’s cheese) to your taste. Start with 1 tablespoon, then add as much as you need for your perfect creaminess.
Serving suggestions
This works great as a vegetarian main, but you can also serve it as a side – it’s especially good with some chicken or steak.
Try my perfectly marinated steak, or my lemon garlic grilled chicken!
I also like to serve a vegetable on the side, either sautéed green beans or roasted asparagus are delicious here!
Watch the recipe video
This one is an evergreen around here, it’s one of my absolute go-to meals (along with this One Pot Pea and Corn Pasta, by the way). I could probably cook it with my eyes closed by now.
It’s so easy, seriously. You’ll love it just for that – and then once more for the amazing garlic butter and parmesan flavors!
More one pot pastas
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
One Pot Garlic Butter Parmesan Mushroom Pasta
Recipe details
Ingredients
- 1 tablespoon olive oil
- 3-4 cloves garlic minced
- 1 pound sliced mushrooms or double, if you want a lot of mushrooms!
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 5 cups vegetable broth can also use milk for extra creaminess
- 1 pound spaghetti uncooked
- 2-3 tablespoons butter
- 3-6 oz cream cheese OR soft goat cheese; (use more or less depending on desired creaminess)
- 3 ounces finely grated parmesan
Instructions
- Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.
- Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.
- Stir in the butter, cream cheese and parmesan. Serve immediately.
Notes
Nutrition
More recipe information
I first published this recipe on 05/16 2017. I updated it on 05/25/2020 to make it more helpful to you.
Rebecca Bootsma says
Superb dish! I served this with chicken and it was amazing! I did find the italian seasoning just a titch on the strong side, so i think i will just cut that measurement down a bit.
Geena says
Nora ..Thanks a tonne for this recipe.I have been making this for a good few months now but just realised that I didn’t comment…It’s a huge hit and so easy to make with a 12 month old messing around.My 7 yr old absolutely adores it..Thanks a tonne.Made it with no issues with different brand spaghetti
Nora says
Geena, I’m so glad to hear this. I know what you mean… we have a 5 & 3 year old and a 6 month old right now. Dinner time is a circus, so easy recipes are definitely needed. And even better when the kids enjoy it 🙂
Darcie says
My family doesn’t like mushrooms (but me) and this is one of their favorites !! I use garlic & herb goat cheese in replace of cream cheese .
Tammy Dalton says
I read the directions 3 times and followed the instructions to a T and it was like soup. I will make this again but will drain out most of the liquid.
Nora says
Hi Tammy, it might just be that your rice takes less liquid. Others have made it without issues, I’d suggest cutting back on the liquid a little if you try again. Just not too much, or it will burn 🙈
Joanne says
I made this with bacon and it takes amazing. I added some spinach too… 😊😋
Nora says
So happy to hear this, Joanne! Sounds amazing with the bacon and spinach!
Anne Southwick says
Thank you for a great recipe, didn’t change a thing. Wow! Next time I make it I might add a cup of white wine or Marsala with the chicken broth.
Nora says
Thank you so much for your nice feedback, Anne! I like your idea of adding white wine – sounds so yummy!
Chelsey says
when making mine I used half cream cheese and haft garlic and herb goat cheese. I used veggie spaghetti and added tomatoes to mine as well. It looks delicious. I can’t wait. 🙂
Nora says
That sounds so delicious with the garlic herb goat cheese, Chelsey! Thanks for coming back to leave a review – I appreciate it!
Anne says
I was a little skeptical of not draining pasta at first, but the proportions of water to pasta are actually wonderful, and I even added heavy cream while boiling instead of cream cheese. The liquid took about 20 minutes to boil off, but the end result was absolutely delicious and I’ll definitely be making this again! Maybe add some spinach for veggies if I have it. Thanks so much for a really useful, easy recipe! I’m now converted to one pot pastas for life.
Nora says
I know, Anne, I was VERY skeptical of one pot pastas as well when I first tried them! Great idea with the cream instead of the cream cheese. And I absolutely have to try this with spinach added. Thank YOU for making my recipe, and for coming back to tell me about it. I appreciate you!
Gail Plaskiewicz says
Could I sub ricotta for the cream cheese or goat cheese as I hate both! This sounds so yummy! I can’t wait to make it! Even my mom would like this and she is getting tired of pasta. I love one pot meals, not so many dishes to wash.
Nora says
Hi Gail. Yes, Ricotta would absolutely work. I hope you and your mom will enjoy the pasta!
Janet habington says
Do you drain the pasta liquid
Nora says
There shouldn’t b e an y to drain! If you follow the measurements in the recipe, the pasta should soak up most of the cooking liquid and the rest should turn into a creamy sauce. If it still feels very liquidy once the pasta is done, try upping the heat to the highest setting for 30 seconds and stirring vigorously. If it is still too liquid, try taking the pot off the heat and letting it stand for 5 minutes. Usually this will do the trick. Hope that helps!
Mary says
You just solved my dinner problem for tonight!
Nora says
That’s what I’m here for 😉
Hilary says
Well I’ve just made this. It was absolutely delicious. Yes, we shall definitely be having it again.
Nora says
It’s one of our favorite quick dinners! Thank you so much for taking the time to review the recipe, Hilary. I appreciate it!
cindy says
mine doesn’t look appealing as yours and i thought i messed up lol. but it turned out to be really goood! thank you for the delicious recipe! xx
Nora says
So glad you liked the pasta, Cindy! And my one pot pastas definitely don’t always look nice when I make them in “real life” 😉 Thanks for leaving a recipe review – I appreciate it so much!
Christiana says
Wonderful recipe. Super easy and delicious. I put peas and sliced grape tomatoes in mine and all the family enjoyed!
Nora says
I’m so happy to read this, Christiana! Love the additions you made, and thank you so much for coming back to leave a review. I appreciate it very much.
Andrea says
This is a delicious recipe and so so so quick and easy. Love it. Will definitely make this again.
Nora says
I’m so happy you like the recipe, Andrea! And thank you for coming back to leave a review – I appreciate it very much.
Rita Sprang says
Made for dinner tonight, added shrimp and it was delicious. I used more milk than water for the liquid.
Nora says
That’s a genius idea with the shrimp, Rita! I’ll have to try that for my family sometime. Thank you so much for coming back to leave a review – I appreciate it! – Nora x