Here’s just what you need for these snowy spring days—a warm and creamy mushroom pasta that only uses one pan!
At the beginning of March I adopted a friend’s Farm Cart delivery. It was the week that Katie delivered Lion’s Mane mushrooms from SporeAttic, fresh linguine from Dolina Pasta, cream from Kalispell Kreamery, and garlic from Gallatin Valley Botanical, along with a recipe for “Creamy One-Pot Mushroom Pasta.” We made it, and it was so good we’ve made it about every week since! Add Lion’s Mane Mushrooms and fresh pasta to your shopping list and give it a try.
One-Pot Creamy Mushroom Pasta
adapted from Katie Plumb of Farm Cart who adapted from Budget Bytes
Ingredients
- 2 tbsp unsalted butter
- 8 ounces Lion's Mane mushrooms, torn lengthwise into ¼– ½-inch pieces SporeAttic grows them locally
- 3 or 4 cloves garlic, minced and mashed with a couple pinches of Kosher salt
- freshly ground black pepper
- 2 cups vegetable broth made from Edward & Sons Low Sodium Garden Veggie Bouillon
- 8–12 ounces fresh pasta Dolina or 365 from Whole Foods
- ⅓ cup heavy cream, ideally not ultra-pasteurized for best flavor
- ¼ cup grated Parmesan
Instructions
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Melt the butter over medium heat in a wide skillet, preferably one your biggest lid will fit, more or less. Add the mushrooms and let cook, stirring now and then until the mushrooms have released all their moisture and begin to brown and crisp.
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Add garlic and a few twists of black pepper. Stir to cook a minute.
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Add the broth, turn up the heat, and bring to a boil. Add the fresh pasta and using tongs, stir and lift and stir to separate the strands and coat them in the broth. Simmer for about 5 minutes, covering when you aren't stirring. There should be a little saucy liquid left in the bottom of the skillet, if not add a little more broth or water. If there is too much liquid and the pasta tastes almost done, then turn up the heat and boil some off.
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Add the heavy cream and stir to combine. Simmer a minute or two to thicken the sauce. Turn off the heat and add the Parmesan, stir until it is melted into the sauce. Serve immediately.
Recipe Notes / Tips
- This is my favorite thing to keep in the pantry for making vegetable broth for recipes: Edward & Sons Low Sodium Garden Veggie Bouillon
- Variations: add a wine deglaze after you get the mushrooms browned, and/or add fresh herbs, thyme would be nice.
