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One Pan, No Boil, No Drain Creamy Mushroom Pasta with Barilla

November 24, 2016 by TheSweetEscape 4 Comments

Barilla Pront One pot, no boil, no drain creamy mushcroom pasta recipe by The Sweet Escape

As you can tell by this blog I love to cook. But if you take a closer look at the recipe gallery you’ll see that I like short cuts in cooking just as much as I love to spend a whole afternoon creating something delicious. There’s a time and place for each. A few weeks ago I was kindly invited to a night of cooking with Barilla to see and try out their new Pronto line of pasta. This pasta-loving-Italian is not one to turn down a night of food of cooking so of course I went. I loved it so much that had to share a recipe with you.  

Barilla Pront One pot, no boil, no drain creamy mushcroom pasta recipe by The Sweet Escape Barilla Pronto is going to be your new favourite shortcut in the kitchen on weeknights or when you’re strapped for time, or when you just don’t want to wash as many dishes. It’s true – all the magic happens in one pan and there’s no boiling water or draining. This creamy mushroom pasta recipe is the proof. 

Barilla Pront One pot, no boil, no drain creamy mushcroom pasta recipe by The Sweet Escape

There’s plenty of great recipes on the Barilla website but I was in the mood to really play chef and created this creamy mushroom pasta recipe myself. Basically with this new no boil, no drain Pronto collection every recipe need 3 cups of liquid then it’s up to you to have some fun or clean out your fridge and experiment. Because this recipe is creamy I found that I slightly had to change the liquid ratio so here’s what you’ll need: 

Quick Creamy Mushroom Pasta
2016-11-21 12:05:55
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 box of Barilla Pronto Spaghetti (or noodle of your choice)
  2. 2 cups half/half cream
  3. 2 cups vegetable broth
  4. 4 cloves of garlic (or to taste)
  5. 2 tbsp. butter or oil
  6. 1 med. onion diced
  7. 1 lb cut mushrooms
  8. 2 cups of chopped baby spinach
  9. 1/4 cup fresh dill
  10. 1 tbsp. dried thyme
  11. 1/2 cup freshly grated parmesan
  12. salt & pepper to taste
Instructions
  1. Heat the butter/oil in a large sauce pan over med/high heat
  2. Add onion and garlic and cook for 1-2 minutes
  3. Turn to med. heat and add mushrooms & thyme and cook for approx. 5 min or until they begin to golden. Add salt & pepper to taste.
  4. Turn heat back to high and add cream & vegetable broth along with the whole box of Barilla Pronto pasta
  5. Bring to a boil then reduce heat to medium and allow to simmer for approx. 10 minutes stirring occasionally.
  6. Keep stirring as the pasta absorbs the liquids and cooks to the desired consistency. Add more liquid if it begins to dry up before the pasta is ready.
  7. Add the fresh dill & spinach 1 minute before it's done cooking.
  8. Sprinkle with fresh parmesan and serve!
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You’ll be amazed as you sit there and watch your pan of floating pasta slowly turn into a creamy delish dish right before your eyes. Now if you follow the directions on the box, they will recommend starting off with the liquid and pasta which is obviously totally fine. I decided to cook my onions, garlic, and mushrooms for a bit on their own first just to get a little bit of caramelization and extra flavour. Still just using one pan but it adds a few extra minutes to the promised 10 minutes. It’s totally up to you!
barilla-mushroom-pasta-recipe-4 Overall I would say that it’s definitely worth it to save some time and dirty dishes by doing it all in one pan with Barilla Pronto. The flavour and texture is comparable to the regular Barilla pasta. Is it the same as cooking fresh pasta and making a cream sauce on it’s own from scratch? No, but that’s what Sunday dinner is for. 

Barilla Pront One pot, no boil, no drain creamy mushcroom pasta recipe by The Sweet Escape If you’re curious then you’re in luck because I have a $30 Barilla Pronto Pasta prize to give away to one lucky reader. All you have to do is comment below about what new recipe or old favourite you would try. The contest is open to Canadian residents only until Friday, December 2, 2016. Good luck! 

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Comments

  1. Susan J says

    November 26, 2016 at 6:58 am

    Can’t wait to surprise my honey with this one…thanks for sharing..looks delish!

    Reply
    • Susan J says

      November 26, 2016 at 7:07 am

      Just reread the post while jotting down the recioe…Not in Canada so not trying to enter the contest…but my comment holds! : ) ~ Susan J (in PA, USA)

      Reply
  2. Suzi says

    November 29, 2016 at 10:13 pm

    I’ve always wanted to try making homemade fettachini alfredo (even if I can’t spell it…*LOL*)

    Reply
    • TheSweetEscape says

      December 20, 2016 at 6:08 am

      It’s delish! you should definitely try it.

      Reply

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