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Author Notes: Inspired by Martha Stewart Living's summer issue for One-Pan Pasta. As suckers for anything that can make our lives easier while cooking, we love the concept of a one-pot pasta--but changed the flavor profile from bright summer tomatoes to a more fitting earthy mushroom pasta for winter.
cups shiitake mushrooms
cloves of garlic, diced
cup diced yellow onion
cup dry white wine
sprigs fresh thyme
ounces dry spaghetti
cups chicken broth
cup parmesan cheese, grated
dashes salt + pepper
- Add mushrooms, garlic, onion, bay leaves, wine, and thyme to a pot over medium heat and cook a few minutes until fragrant, stirring occasionally.
- Increase heat to high and add your dry pasta and chicken broth to pot. Cook pasta in boiling broth until al dente. Do not drain!
- Add your parmesan cheese to pot. Season with salt and pepper, to taste. Stir and serve straight from pot.
- This recipe was entered in the contest for Your Best One-Pot Meal