One Pot Mushroom Spaghetti

A creamy and healthy mushroom pasta recipe made in only one pot. An easy weeknight dinner for the whole family!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 342kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 tablespoon olive oil
1 yellow onion diced
1 pound cremini mushrooms sliced
2 cloves garlic minced or pressed
1 tablespoon fresh thyme more to taste
¼ teaspoon salt
¼ teaspoon black pepper
4 cups vegetable broth
8 ounces spaghetti dry; can use regular or whole wheat
½ cup parmesan freshly grated, more to taste and for serving

Instructions

Heat the olive oil in a medium or large pot over medium heat on the stovetop. Add the onion, mushrooms, garlic, thyme, salt, and pepper. Cook for ~5 minutes, stirring occasionally.
Add the vegetable broth and dry spaghetti. Hold the spaghetti with your hands and gently push it into the pot as the broth/veggie mixture heats it and makes it more tender. Stir. Increase the heat to high and bring to a boil.
Reduce heat to medium-low so that it maintains a low boil. Cook for ~18-23 minutes until most of the liquid has been absorbed, or until there's just enough to cover the pasta as a sauce. If you want a little more liquid for serving, cook for less time.
Stir in the parmesan cheese. Add more thyme, salt, or pepper to taste, if desired. Divide into bowls and top with another sprinkle of cheese. Enjoy warm!

Notes

Make vegetarian, vegan, or gluten free: To make this strictly vegetarian, use parmesan cheese that does not contain rennet or use nutritional yeast. To make it vegan, omit the cheese entirely or use nutritional yeast. You can also make this with gluten free spaghetti.

Storage: Store leftovers in an airtight container in the fridge for 3-4 days.

Nutrition: Please note that the sodium content will vary based on the type of broth you use (use a lower sodium variety to decrease sodium content).

Nutrition