This creamy one pot pasta recipe is the king of homemade pasta dishes! Sausage, thyme, spinach and garlic make this indulgent pasta meal a recipe you will go back to time again! Can be used for meal prep and batch cooked for tasty leftovers!
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Perfect for family weeknight dinners, this easy recipe is creamy, rich and indulgent, and is sure to be on regular rotation!
This one pot creamy garlic pasta is a complete meal, all made in one pot. Sausage, onion, garlic and mushrooms are first sautéed, then, uncooked pasta is added to the same pot with stock to cook. The cheesy and creamy sauce is divine, and it disappears quickly every time I make it!
Traditional Italian cooking, this is not, but, it's a hassle free and easy weeknight meal that is packed full of flavor.
Be sure to check out my Pesto Beef Pasta and Chicken Mushroom Pasta for more easy dinners!
Ingredients
You only need a few simple ingredients to make this yummy pasta dinner!
- Vegetables: Onions, garlic, mushrooms and spinach.
- Lemon: Use fresh lemon juice to brighten up the dish.
- Pasta: I used linguine pasta noodles for this recipe, but you can use other shapes.
- Thyme: You can use fresh or dried herbs.
- Stock: You can use chicken stock or vegetable broth for this recipe.
- Cream: I used half and half, but you can use heavy cream if you prefer.
- Cream Cheese: Stirred in for an extra creamy finish. Use Philadelphia or similar, and you can use light or regular.
- Salt and black pepper
- Parmesan cheese: For garnish, optional.
How to make One Pot Creamy Garlic Pasta
Scroll down for the full recipe!
There's just a few simple steps to make this super delicious weeknight meal, so get to it!
- Saute the sausage, onions, garlic and mushrooms.
- Add the pasta to the pot with the herbs.
- Pour over the stock and half and half.
- Cook til al dente.
- Stir in the cream cheese and spinach.
Recipe Variations
I used linguine for this recipes, but other long pastas like fettuccine or spaghetti will work well. You can also use short pastas like penne or elbow macaroni. Whole wheat pasta also works well, but will require a slightly longer cooking time.
You can use your favorite sausage, straight up pork, Italian, spicy, anything you'd like. Make it vegetarian by using a plant-based sausage, or swap the sausage out with chicken or ground beef.
If you like it spicy, add in some red pepper flakes, or add in other herbs like oregano, parsley, basil or Italian seasoning.
Storage
This dish is best enjoyed as soon as it's made, but leftovers will keep well in the fridge in an airtight container for 3 or 4 days. Reheat in a pan on the stovetop, adding it a little water or milk so that it doesn't dry out.
This dish went down a storm with Mr Slow The Cook Down. It's creamy, indulgent and if you are a garlic fan you will love this! The fresh thyme gives an earthy and fragrant depth to the dish and every bite is just.....well....lush! Easy to make, delicious to eat and zero mess, you've got to add this to your weekly meal plan and let me know how much you enjoyed it!!
More Pasta Recipes
- Vegetarian Pasta Bake
- Giouvetsi (Greek Lamb Stew with Orzo)
- Buffalo Chicken Stuffed Shells
- Ground Beef and Tomato Pasta Bake
One Pot Creamy Garlic Pasta
Ingredients
- 2 onions
- 6 garlic cloves
- 8 ounces mushrooms (230g)
- 6 uncooked sausages
- juice of 1 lemon
- 16 ounces uncooked linguini (or whatever pasta you have to hand) (450g)
- 3 tbsp fresh thyme leaves
- 3 cups chicken or vegetable stock (700ml)
- 1 cup half and half (single cream) (240ml)
- 8 ounces soft cheese like Philadelphia (I used light) (230g)
- 3.5 ounces fresh spinach leaves (100g)
- salt and pepper to taste
Instructions
- Put your pot on a high medium heat. While you are waiting for it to warm up, chop uncooked sausages in 1 inch pieces, finely chop onions and garlic, and slice the mushrooms.
- Once the pot has heated up, add the sausages, onion, garlic and lemon juice and cook for a few minutes until the sausages start to colour. Add the mushrooms along with a few generous pinches of salt and pepper.
- One the onions have softened and the mushrooms have coloured, add in the dried pasta and fresh thyme leaves. Pour over the stock and half and half and bring to the boil.
- Cook for around 10-15 minutes, until the pasta is al dente, and stir every now and then to distribute the pasta and the rest of the ingredients.
- Turn the heat to medium low and stir in the soft cheese, along with some salt and pepper. Add the spinach a handful of time in mix in. Once all of the cheese is mixed in and the spinach has wilted, serve!
Notes
Nutrition
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