Have you noticed how much I love pasta? Think about how much I LOVE pasta. Now turn that around and understand that I hate doing the dishes as much as I love pasta. Yeah, I really hate it. So, when I am able to make a meal using as little dishes as humanly possible, that makes me a happy girl.
For this recipe, I even used a pasta pot that had a straining lid, so I didn’t even need a colander. To be fair, this is TECHNICALLY a 2-pan meal (one pasta, one sauce). But hey, it was still really easy to clean up!
One-Pan Mushroom Pasta Ingredients:
16 oz. cooked pasta
2 x 8 oz. cartons of sliced mushrooms (I used baby bellas and white button)
2 Tbsp. chopped garlic
4 Tbsp. butter – separated
2 Tbsp. flour
2 cups milk
8 oz. Gruyere cheese
4 oz. Parmesan cheese
Salt
Pepper
Get your water boiling for your pasta while you sautee your mushrooms, that way you can cook your pasta while you’re finishing up your sauce.
In a large pan (THE pan), melt 1 Tbsp. of the butter with your chopped garlic and then add all of your mushrooms.
Once your mushrooms have sauteed and are softer, add another 2 Tbsp. of butter and melt it.
Once the butter has melted, add 2 Tbsp. of flour.
Stir the butter and flour until it coats the mushrooms and the flour begins to brown. Then, slowly add your milk.
Let the milk simmer and cook down until it starts to thicken, then add your cheeses.
Add your cooked pasta right into the sauce and stir. Let thicken, if needed, until the sauce coats the pasta.
Top with a little extra Parmesan and some black pepper.
What is your MOST hated chore around the house?
