Creamy Wild Mushroom One-Pot Pasta

published Mar 17, 2020
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Creamy Wild Mushroom One-Pot Pasta

In this creamy and delicious pasta, everything comes together in one pot.


Prep10 minutes

Cook12 minutes

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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

As we transition from winter to spring, this wild mushroom pasta dish has found a permanent place on my weekly meal plan. It satisfies my cravings for something decadent and comforting, while also fulfilling my need for veggies.

I used to make mushroom pasta the traditional way; that’s to say, I’d sauté mushrooms and add cream to the pan to create an earthy mushroom sauce, which I’d then spoon over drained linguine. But after exploring the magical world of one-pot pastas, in which the pasta and sauce cook together all in one pot, my pasta game (not to mention my post-meal cleanup and dishwashing game) has changed dramatically. Here, you’ll add the linguine and cooking liquids (in this case, chicken broth and heavy cream) directly to the pot with the sautéed mushrooms, then boil until the noodles are al dente and the liquid has thickened into a silky sauce.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

For Maximum Flavor, Cook Pasta in Chicken Broth

I’ve become a big fan of cooking dry noodles in broth as opposed to water, as it adds extra flavor without any extra work. It’s especially impactful with one-pot pastas, because the liquid isn’t drained — rather, it forms the base sauce as the pasta cooks. Just remember that store-bought broth generally has more sodium than water, so be sure to season with salt at the very end of cooking rather than as you go.

Cooking the linguine in chicken stock obviously means this isn’t a vegetarian dish; if you’re looking for a meat-free rendition, you can use your favorite vegetable or mushroom broth. You can easily make mushroom broth by saving the liquid after rehydrating dried mushrooms, or making your own by cooking mushroom stems and trimmings in water, and straining out the solids.

If you can, opt for a mix of different types of mushrooms for this pasta, such as cremini, shiitake, oyster, hon shimeji, chanterelle or hen of the woods. Not only will the variety make it a very Instagram-worthy pasta dish, but it adds a huge amount of savory flavor.

Creamy Wild Mushroom One-Pot Pasta

In this creamy and delicious pasta, everything comes together in one pot.

Prep time 10 minutes

Cook time 12 minutes

Serves 4

Nutritional Info


  • 12 ounces

    mixed wild mushrooms, such as cremini, shiitake, and/or oyster

  • 3 cloves


  • 2 tablespoons

    olive oil

  • 12 ounces

    dried linguine pasta

  • 1 (32-ounce) box

    chicken, vegetable, or mushroom broth

  • 3/4 cup

    heavy cream

  • Kosher salt

  • Freshly ground black pepper

  • Grated Parmesan cheese, for serving

  • Fresh thyme leaves, for serving (optional)


  1. Slice 12 ounces wild mushrooms. Mince 3 garlic cloves.

  2. Heat 2 tablespoons olive oil in a large pot over high heat until shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes. Add the garlic, 12 ounces dried linguine, 1 (32-ounce) box broth, and 3/4 cup heavy cream. Bring to a boil and cook uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked, about 12 minutes.

  3. Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.