You know those nights when you just need a comforting bowl of pasta but also don’t want to deal with a pile of dishes? This pasta checks all the boxes. It’s rich, creamy, loaded with veggies, and made in one pan – which means easy cleanup and maximum flavor.
The crispy bacon, sautéed mushrooms, sweet cherry tomatoes, and creamy parmesan sauce coat every ruffled noodle perfectly. Honestly, it tastes like something you’d order at a cozy Italian spot; but you just made it at home in 30 minutes.
Why You’ll Love It
- One pan = no stress. All the flavor, minimal mess.
- Creamy, savory perfection. The sauce clings to the noodles like magic.
- Veggie-packed but indulgent. You’ve got mushrooms, spinach, and tomato hiding in that dreamy sauce.
- Quick weeknight win. On the table in under 30 minutes!
One-Pan Creamy Parmesan Pasta
4
servings10
minutes20
minutes540
kcalIngredients
6–8 slices bacon, diced
1 small red onion, finely sliced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
2 cups baby spinach
2 cups mafalda pasta (or any short pasta)
2 cups beef broth
1 cup heavy cream
1 cup freshly grated parmesan cheese (plus more for topping)
1 tbsp olive oil or butter (optional)
Salt & pepper, to taste
Directions
- Cook the bacon: In a large skillet or deep pan, fry the diced bacon until crispy.
- Sauté the veggies: Drain most of the bacon grease (leave about a tablespoon). Add onion, mushrooms, and cherry tomatoes. Cook until the veggies are softened and the tomatoes start to burst.
- Add the pasta: Stir in the mafalda and pour in beef broth. Let it simmer uncovered until the pasta is al dente and most of the liquid is absorbed.
- Make it creamy: Pour in heavy cream and add spinach. Stir until the spinach wilts and everything is coated in sauce.
- Cheese it up: Add parmesan and toss until melted and glossy. Taste and adjust seasoning.
Notes
- Make it your own: Swap spinach for kale, or try pancetta instead of bacon for a salty twist!
For creamy one-pan meals like this, I swear by my Always Pan 2.0 from Our Place – it’s nonstick, oven-safe, and looks way too cute sitting on the stove.
❓ FAQ
Can I use another pasta?
Yes! Penne, rotini, or bowtie pasta all work great – just adjust cook time if needed.
Can I make it vegetarian?
Absolutely. Skip the bacon and use veggie broth instead of beef broth. You can even add a handful of sun-dried tomatoes for depth.
How can I store leftovers?
Keep it in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of cream or broth to bring it back to life.
If you loved this one, you’ve got to make my Creamy Mushroom Risotto next!
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