One-Pan Creamy Tomato Basil Pasta with Mushrooms
This One-Pan Creamy Tomato Basil Pasta with Mushrooms is SO EASY! Tender pasta in a luscious tomato basil sauce with earthy mushrooms, all cooked in one pan for quick comfort.
Servings: 4 servings
Ingredients
- 8 ounces pasta penne or fusilli recommended for their shape and sauce-holding abilities
- 2 cups vegetable broth choose a good quality broth for maximum flavor
- 1 cup heavy cream adds richness and smooth texture
- 14 ounces diced tomatoes fire-roasted if possible for extra depth
- 1 cup mushrooms sliced; button or cremini work well
- 1 tablespoon olive oil for sautéing
- 2 cloves garlic minced; aromatic base flavor
- 1 teaspoon dried basil herbal note essential to the dish
- 1 teaspoon dried oregano earthy and slightly peppery
- Salt and pepper to taste; season well
- Fresh basil leaves for garnish; adds vibrant color and fresh aroma
- Parmesan cheese for serving (optional); provides a salty, nutty finish
Instructions
- Heat the olive oil in your large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for another 1-2 minutes until fragrant but not burnt.
- Pour in the vegetable broth, heavy cream, and canned diced tomatoes (including the juice). Stir to combine. Sprinkle in the dried basil, dried oregano, salt, and pepper. Give everything a good mix so the herbs and seasoning are evenly distributed.
- Add the dry pasta directly into the skillet. Press it down gently to submerge it into the liquid. Increase the heat to bring the mixture to a gentle boil. Then reduce the heat to medium-low and let it simmer uncovered. Stir occasionally to prevent sticking and help the pasta cook evenly. Cook until the pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.
- Once the pasta is creamy and cooked through, remove the skillet from heat. Tear fresh basil leaves and sprinkle on top. If you like, grate some Parmesan cheese over each serving for an extra layer of flavor.
- Spoon the pasta into bowls and garnish with additional basil or cheese as desired. This dish pairs wonderfully with a fresh side salad or some crusty bread.
Equipment
- Large deep skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Knife and cutting board
- Colander
Notes
- Use penne or fusilli pasta to help the sauce cling better.
- For a dairy-free version, substitute heavy cream with coconut or cashew cream.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
- Add protein like cooked chicken, shrimp, or tofu for a heartier meal.
- Adjust seasoning with red pepper flakes or hot sauce for a spicy kick.