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 for that matter, it's the creamy silky sauce that accompanies the pasta and mushrooms when it's time to serve.  A Swiss Diamond Satue 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 ounces mixed wild mushrooms, sliced. Such as cremini, shiitake, and/or oyster
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons olive oil
  • 12 ounces dried fettuccine pasta
  • 32-ounce chicken, vegetable, or mushroom broth (we use chicken for the depth of flavor)
  • 3/4 cup heavy cream
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving



  1. Heat 2 tablespoons olive oil in large Swiss Diamond Saute Pan, or a Swiss Diamond Stock Pot over high heat until shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes.
  2. Add the garlic, 12 ounces dried fettuccine, 1 (32-ounce) box broth, and 3/4 cup 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. Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese.