Creamy one-pot pasta with mushrooms

Creamy one-pot pasta with mushrooms: a quick, comforting recipe with pasta, cream cheese, onion, garlic and parsley, all made in one pot.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 430 kcal per serving
• Protein: 17 g
• Fat: 12 g
• Carbs: 68 g

Ingredients

• 200 g pasta
• 300 g mushrooms
• 1 onion
• 2 cloves of garlic
• 3 tbsp cream cheese
• 1 tbsp olive oil
• 1 bunch of parsley

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Trim the mushrooms and cut them into quarters or thick slices. Finely chop the onion, garlic and parsley.
2. Heat the olive oil in a large saucepan and fry the mushrooms, onion and garlic until the mushrooms take on colour and the onion softens.
3. Add the pasta and pour in hot water or vegetable stock so that everything is just covered. Season with salt and pepper.
4. Bring the pasta to the boil, then simmer over a medium heat. Stir now and then until the pasta is al dente and almost all the liquid has been absorbed.
5. Take the pan off the heat and stir in the cream cheese until you have a creamy sauce. Fold in most of the parsley.
6. Divide between plates and serve with the rest of the parsley. Add a little more pepper to taste.

Good to know

A dish like this is made for tired evenings. Little washing-up, lots of creaminess, and exactly the kind of simple, comforting cooking you want after a long day.

Swaps

Cream cheese → ricotta (mild flavour, also provides protein); wholewheat pasta → lentil pasta (also provides protein and fibre); mushrooms → oyster mushrooms (similarly aromatic, a little more texture); olive oil → ghee (heat-stable and stronger in flavour; contains milk)

Allergens

Contains gluten and milk. Good for children with mild seasoning; in pregnancy, fine with thoroughly cooked mushrooms.