I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfec…
I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfect mixture of cinnamon, nutmeg, ginger, and cloves. The scones also…
S’mores Whoopie Pies
S’mores whoopie pies feature soft graham cookies sandwiched around a layer of chocolate ganache and a creamy marshmallow filling. No campfire required! You’ll enjoy these year-round!
READ: S’mores Whoopie Pies
Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)
What Kind of Mushrooms to Use
I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.
Can I Substitute the Heavy Cream?
I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).
What Else Can I Add?
This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.
What Kind of Pot to Use
I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.
TIPS FOR COOKING ONE POT PASTAS:
Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:
Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
One Pot Creamy Mushroom Pasta
This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.
Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.
How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos
Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.
Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.
Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.
Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.
Add ⅓ cup heavy cream to the pasta and stir to combine.
Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.
Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!
A quick recipe and everything you need to know for how to make a White Russian! This classic cocktail combines vodka, Kahlua and cream. We whipped some of the cream and added it to the top for a whipped White Russian. It’s a fantastic cocktail an…
A quick recipe and everything you need to know for how to make a White Russian! This classic cocktail combines vodka, Kahlua and cream. We whipped some of the cream and added it to the top for a whipped White Russian. It’s a fantastic cocktail and simple to make. Made popular by the 90’s cult […]
I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever…
I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.
This one is from Gourmet magazine way back in 2004, a few years before they ceased publishing. I knew people in the test kitchen at Gourmet and they thoroughly tested their recipes, so you know they’re going to work. Gourmet was “modernized” under its last editor, Ruth Reichl, but the test kitchen remained a constant; she knew the value of a solid recipe and good testers. She also knew the appeal of a great photo and Romulo Yanes, who recently passed away, created many of the great images that Gourmet was known for.
Many questioned why Condé Nast killed Gourmet but not Bon Appétit, but the subscription numbers were more favorable for the latter, which didn’tendwell, and is now undergoing another revamp. I, for one, am happy that there hasn’t been that much turnover here at the blog, but I should probably shake things up here at some point, too.
I set out this week to make some no-churn lemon ice cream, but at the last minute, I was like, “I really don’t want to wait for it to freeze…” so I made it into a pie instead. The filling for this super easy Lemon Cream Pie is the same simple combo as no-churn ice cream: sweetened condensed milk + heavy whipping cream + whatever flavors or add-ins you want. It creates a sweet and creamy cloud-like mixture that I could just eat up with a spoon (or in a pie crust 😄).
This simple pie has so many options, so make sure you keep reading to find out a couple of quick ways you can change it up and make it your own.
Pie Crust Options
Graham Cracker Crust – I made a simple pie crust out of vanilla wafers to play on the whole vanilla-lemon theme of the pie, but you can easily use the exact same method with graham crackers instead.
No-Bake – I baked my crust for a brief 10 minutes to make it more solid, but baking is not 100% necessary. You can make the pie completely no-bake if needed, the crust will just be a little more crumbly.
Store-Bought – To make this pie faster and easier, you can use any type of store-bought crust that you like. If it’s a traditional pie crust, you’ll want to pre-bake and cool it before adding the lemon-cream filling. For graham cracker crusts, just fill and refrigerate!
What Kind of Dish to Use
This recipe fills a standard 9-inch pie plate. BUT you can also make this into lemon cream squares by using an 8×8 or 9×9-inch square baking dish instead. If using a square dish, I suggest only pressing the crust into the bottom and not up the sides as you would with a pie plate.
As I mentioned in the introduction, the filling for this pie is actually exactly the same as no-churn ice cream. For that reason, this lemon cream pie is very freezer-friendly. You can eat it frozen, like an ice cream pie, or just store your leftover slices in the freezer (for a couple of months). If you do plan to consume your pie frozen, I suggest skipping the baking step for the crust below because it will be easier to cut when frozen if the crust isn’t quite as solid.
Do I Need to Use Fresh Lemons?
I consider fresh lemons to be mandatory for this recipe, not because of the juice but because of the zest. A lot of the lemon flavor in this pie comes from the zest itself. Without the zest the pie will be nice and tart from the juice but without a vibrant lemon flavor.
Can I Use Prepared Whipped Topping?
Yes, if you don’t want to whip your own heavy cream (it really only takes three minutes with a hand mixer), you can use 2 cups of store-bought whipped topping. But homemade will always taste better. 😉
Easy Lemon Cream Pie
This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.
Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.
Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.
*For a softer crust, just press the filling into the pie plate without baking. You can use either vanilla wafers OR graham crackers for this pie crust. You can use any prepared store-bought crust in place of the crust recipe listed here.
Preheat the oven to 350ºF. You’ll need 1.5 cups of vanilla wafer (or graham cracker) crumbs for the crust. Use either a food processor or a rolling pin to crush the wafers, making sure the crumb is very fine and even. Add 2 Tbsp sugar and 6 Tbsp melted butter.
Stir (or pulse in the food processor) until the butter, sugar, and crumbs are well combined.
Press the crumb mixture into a 9-inch pie plate and use a flat bottomed glass to really compress the mixture. Bake the crust in the preheated oven for 10 minutes (this helps solidify the crust), then transfer to the refrigerator to cool.
Next, zest and juice the lemons. You’ll need ½ cup lemon juice and about 1 Tbsp zest. That’s about 2-3 lemons worth of juice and 1 lemon worth of zest. If you have any leftover lemon that hasn’t been juiced, you can slice it and use it as a garnish for the pie.
Add one 14oz. can of sweetened condensed milk to a bowl and whisk in ½ cup lemon juice, 1 Tbsp lemon zest, and 1 tsp vanilla extract.
Whip 1 cup of heavy whipping cream until it forms stiff peaks. Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat adding ¼ of the lemon mixture at a time, until all of it has been folded into the whipped cream. If you need help with the folding technique, here is a video tutorial on how to fold ingredients together.
After all of the lemon mixture has been folded into the whipped cream, it should still be very light, fluffy, and creamy.
Pour the lemon cream filling into the pie crust (I had some extra zest so I added that on top, too). Refrigerate until it’s completely chilled (about 2 hours). You can also freeze it if you want it to be more solid.
Rich and decadent layers of shortbread, caramel, and chocolate make this irresistible millionaire shortbread. Learn how to make each indulgent layer in this easy-to-follow recipe. With all of the flavor of a Twix bar, onl…
Rich and decadent layers of shortbread, caramel, and chocolate make this irresistible millionaire shortbread. Learn how to make each indulgent layer in this easy-to-follow recipe. With all of the flavor of a Twix bar, only better, these shortbread cookies are sure to please! This millionaire shortbread recipe is actually very similar to the Twix tart […]
The BEST Tiramisu Recipe
The BEST tiramisu recipe! Layers of mascarpone custard, espresso and Kahlua-soaked ladyfingers, and cocoa powder make up this traditional Italian dessert.
READ: The BEST Tiramisu Recipe