One-Pot Creamy Mushroom Pasta — Youtube Cooking
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One-Pot Creamy Mushroom Pasta
One Pot Creamy Mushroom Pasta
The Stay At Home Chef
Creamy mushroom pasta, all made in ONE POT! This easy dinner is loaded with a full pound of mushrooms, plenty of garlic, freshly grated Parmesan, and just a little heat from red pepper flakes. The fettuccine cooks right…
Ingredients: 2 tablespoons olive oil; 16 ounces sliced mushrooms; 1 tablespoon minced garlic; ½ teaspoon crushed red pepper flakes; 5 cups chicken broth; 1 teaspoon salt; fettuccine (quantity not stated in the transcript; pappardelle or spaghetti may be substituted); 1 cup heavy cream; 1½ cups freshly shredded Parmesan. Optional: chopped parsley, extra red pepper flakes, and Parmesan for serving.
Heat the olive oil in a deep skillet or 6-quart pot over medium-high heat. Add the mushrooms and cook for about 5 minutes, until softened. Stir in the garlic and red pepper flakes and cook for about 60 seconds.
Pour in the chicken broth, season with salt, and bring to a boil. Add the pasta, breaking it in half if necessary, and ensure it is submerged. Cook while stirring occasionally at first and increasingly often as the pasta absorbs the liquid. One-pot pasta may require 5–8 minutes longer than the package cooking time.
When much of the liquid has been absorbed or evaporated, add the heavy cream and cook for about 5 more minutes, stirring frequently. Test the pasta and continue cooking if needed until al dente. Stir in the Parmesan until melted, then serve with the optional garnishes.