by Faigy Grossman

One-Pot Mushroom Pasta

Sometimes, the best descriptor is what someone else who actually made the pasta really said. Here’s her comment: “It was SO GOOD — the pasta itself was so flavorful! I got rave reviews. I even brought it over to my mother to taste test, and my siblings literally licked the bowl! And the best part was I only had to clean ONE pot!!”

Thank you, Sury, who always wanted to be a “super cool recipe developer!” (Maybe you will be, one day!)

SERVES 6–8

1 small onion, diced

¼ cup butter or 2 oz (55 g) oil

3 cloves garlic, minced

1 8-oz (225-g) box mushrooms, sliced (I used baby bella)

2 Tbsp mushroom soup mix

1 Tbsp flour

1 cup whole milk

1 1-lb (450-g) pkg small pasta, such as small shells

2 cups water

1 Tbsp salt

4 oz (110 g) shredded cheese

Parmesan cheese, for sprinkling (optional)

In a large pot, sauté onion in butter or oil. Add garlic and continue to sauté for an additional 2–3 minutes. Stir in the mushrooms and sauté for another few minutes.

Add the soup mix, flour, milk, pasta, water, and salt. Bring to a boil, then lower heat to medium.

Cook for 10–15 minutes, stirring occasionally, until pasta softens and liquid reduces. Lower the heat and stir in the shredded cheese. Mix to incorporate and allow to melt. Sprinkle with Parmesan cheese, if desired. Serve immediately.

(Originally featured in Family Table, Issue 904)