Alyssa and Carla

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One Pot Pasta – Linguine with Lemony Mushroom & Onion Sauce

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I’ll admit, I wasn’t sold on the idea of one pot pasta.  My mom’s side of the family is Italian and we’re very traditional in how we cook our pasta.  Carla loves them, though, and I couldn’t resist the fewer-dishes aspect of it.  I tried a few recipes from the interwebs, and I personally like the ones that take all that great starch that comes out of the pasta during cooking and turn it into a rich cream sauce.  It’s so logical!  You actually need less dairy when you make it this way, because the starch adds its own creaminess to the sauce. 

creamy one pot pasta with mushrooms and garlic from www.alyssaandcarla.com

I will add one disclaimer: since this recipe calls for lightly caramelized onions, you could probably actually make the recipe quicker using multiple pans.  It’s easier in one pot, and definitely means fewer dishes, but it’s probably not any faster.  I like to throw the onions on then prep the rest of the ingredients though, so it’s not like I’m sitting around waiting for the onions to caramelize.  Throw together some garlic bread and a side salad while hte pasta is cooking, and you’ve got a complete meal.

creamy one pot linguine with mushrooms and onions

One Pot Linguine with Lemony Mushroom, Onion & Cream Sauce
Serves 4
A rich but easy pasta dish with fewer dishes to do at the end of the night!
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 tablespoons olive oil, divided
  2. 1 sweet onion, thinly sliced
  3. 2 tablespoons butter
  4. 6 oz of your favorite mushrooms, cut into 1/4 inch slices (i think brown button mushrooms are perfect for this dish)
  5. 3 cloves garlic, chopped
  6. 8 oz linguine
  7. 2 cups chicken stock (substitute vegetable stock to make vegetarian)
  8. 1.5-2 cups milk
  9. 1/4 cup heavy cream
  10. 1/4 cup grated Parmesan or Pecorino Romano cheese
  11. 1 tablespoon lemon juice
  12. salt and pepper to taste
  13. optional: zest of half a lemon, 2 tablespoons chopped parsley
Instructions
  1. Heat the olive oil in a large saucepan over medium heat. Once the oil is hot, add the onions and a generous pinch of salt. Toss in the oil, and cook for 10 minutes, stirring often. (I like to use this time to slice my mushrooms and garlic and to measure out the rest of my ingredients.)
  2. Push the onions to one side of the pan and add the butter to the opposite side. Once the butter is melted, add the mushrooms and another pinch of salt. Brown one side of the mushrooms without touching or stirring them for about 2 minutes. Stir the mushrooms and onions together and continue to cook for another 5 minutes, until the onions are golden brown and sweet. Remove the onions and mushrooms and set them aside in a medium bowl. Leave any remaining oil or butter in the pan.
  3. Add the garlic and saute for 30 seconds, until fragrant but before it browns.
  4. Now this is the part that will feel uncomfortable if you've never made one pot pasta before. Add the pasta, chicken stock and 1.5 cups of milk to the pan. Raise the heat to high and bring to a rolling boil. Reduce to a gentle boil and cook, uncovered, stirring often. It should take about 12 minutes, but cook until the pasta is al dente and the liquid has reduced significantly. (This is when I prep a salad and garlic bread.) If you start to run out of liquid because it evaporates too fast, add 1/2 cup of milk.
  5. Add the cream, cheese, and lemon juice. Stir to mix well. Add back the mushrooms and onions. Taste and season with salt and pepper, and possibly more lemon juice. If your sauce is too thick, add more chicken stock, milk or cream until you're happy with the consistency.
  6. Serve with a dusting of lemon zest and a sprinkle of parsley, if desired.
Alyssa and Carla https://www.alyssaandcarla.com/

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  1. Yum! I’ve never made one pot pasta before…something about it makes me a little timid. Will everything cook correctly? You know..questions like that. I think this would be a great one because of its sauce. May just have to try it!

    • Hi Tiffany! I hear you! That’s why I cooked the onions and mushrooms first then add them back at the end. That way I know they’re cooked perfectly. After that, it’s just a matter of cooking the pasta until it’s al dente. If you find you’re running short on cooking liquid before the pasta is done, just add some more milk, stock or even water. Simple!