One Pot Mushroom Spaghetti
A creamy and healthy mushroom pasta recipe made in only one pot. An easy weeknight dinner for the whole family!
Servings 4 people
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 pound cremini mushrooms sliced
- 2 cloves garlic minced or pressed
- 1 tbsp fresh thyme more to taste
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 8 ounces spaghetti dry; can use regular or whole wheat
- 1/2 cup parmesan freshly grated, more to taste and for serving
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!
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).
Calories: 342kcal | Carbohydrates: 54g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1297mg | Potassium: 697mg | Fiber: 3g | Sugar: 7g | Vitamin A: 681IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 2mg