Creamy One-Pot Pasta with Wild Mushrooms

In this fast and easy pasta dish, you don't even have to drain the pasta.  In fact, this pasta dish is so simple that you'll only use one pot from start to serving.  The best part isn't the ease of cooking or even the effortless cleaning, it's the creamy, silky sauce that accompanies the pasta and mushrooms when it's time to serve.  A Swiss Diamond Saute Pan is the perfect tool for the job here.  From start to clean-up, you'll be looking at only about 15 minutes to an amazing meal.


  • 12 oz mixed wild mushrooms sliced (cremini, shiitake and/or oyster)
  • 3 cloves garlic, pressed or minced
  • 2 Tbsp olive oil
  • 12 oz dried fettuccine pasta
  • 32 oz chicken, vegetable or mushroom broth (we use chicken for the depth of flavor)
  • ¾ Cup heavy cream
  • salt and pepper, to taste
  • grated Parmesan cheese, for serving


  1. Heat 2 Tbsp olive oil in large Swiss Diamond Saute Pan or a Swiss Diamond Stock Pot over medium-high heat until shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes.
  2. Add the garlic, dried fettuccine, broth and heavy cream.
  3. Bring to a boil and cook uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked, about 12 minutes.
  4. Season with kosher salt and freshly ground black pepper to taste. Serve with grated Parmesan cheese.