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Home » Recipe » Pasta Recipes

One Pot Spaghetti with Mushroom and String Beans Cream Sauce

Modified: Oct 25, 2024 Published: Oct 20, 2015 by Sabrina Quairoli Visit our "Disclosure Policy and Cookies" page in the menu for details. This post may contain affiliate links. 3 Comments

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During the week, meals shouldn't take long to prepare. My mom would only make meals from scratch and only made dishes that didn't take more than 20 minutes. I continued that habit with my own kids.

While at the grocery store recently, I saw (affiliate) a new product from Barilla. It is called Pronto TM. It says that it is a one-pot spaghetti dish so I figured I would give it a try. Barilla is not sponsoring this recipe.  I just wanted to see how if it worked and if it tasted good.

Jump to:
  • What is in this one pot spaghetti recipe?
  • How to make this One Pot Spaghetti with Mushroom and String Beans Cream Sauce?
  • One Pot Spaghetti with Mushroom and String Beans Cream Sauce
  • Reveal

What is in this one pot spaghetti recipe?

1 package Barilla Pronto TM

Sauce:
2 cup frozen sliced mushroom defrosted
1 cup frozen string beans defrosted
2 tablespoon butter
4 teaspoon cream cheese
2 tablespoon milk
2 teaspoon parsley
½ cup parmesan cheese
¼ teaspoon nutmeg

How to make this One Pot Spaghetti with Mushroom and String Beans Cream Sauce?

First, it says to use a 12-inch skillet. Pour the content in the skillet and then pour 3 cups of cold water over the uncooked pasta.

Add water to the hard spaghetti

Then it says to turn the burner to high for 10 minutes and stir occasionally for 10 minutes until water absorbs. Note: I did notice that if you have a high-speed burning, it is best to put it on medium or low since the water evaporates too quickly and the spaghetti doesn't cook all the way through and it starts to stick to the pan. So, when the water evaporated, I added a little more water (½ cup more). You don't need to do this if you do not have a high-speed burner.  This is a picture of the spaghetti after the water was absorbed into the pasta.

Cooked pasta in minutes

Meanwhile, I make a white sauce. Here is how I did it. If you want the spaghetti more coated, double the sauce recipe.

Sauté defrosted 1 cup of mushroom and ½ cup string beans with a pad of butter.

Then added 2 tablespoon of cream cheese, 1 tablespoon milk, 1 teaspoon parsley, ½ cup parmesan cheese, and ⅛ teaspoon Nutmeg.

Mushroom and spring bean cream sauce

Heat it through for 2 minutes. Then, pour over the cooked spaghetti right before the water evaporates. Toss. Sprinkle a bit more parmesan cheese on top.

Here is the recipe if you want to print it out.

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One Pot Spaghetti with Mushroom and String Beans Cream Sauce


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5 from 1 review

  • Author: Sabrina M Quairoli
  • Total Time: 20 minutes
  • Yield: 8
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Description

An easy one pot dinner for during the week. 


Ingredients

  • 1 package Barilla Pronto TM
  • 2 cup frozen sliced mushroom defrosted
  • 1 cup frozen string beans defrosted
  • 2 Tbsp butter
  • 4 tsp cream cheese
  • 2 Tbsp milk
  • 2 tsp parsley
  • ½ cup parmesan cheese
  • ¼ tsp nutmeg


Instructions

  1. First, it says to use a 12-inch skillet. Pour the content in the skillet and then pour 3 cups of cold water over the uncooked pasta.
  2. Then it says to turn the burner to high for 10 minutes and occasionally stir for 10 minutes until water absorbs. Note: I did notice that if you have a high-speed burning, it is best to put it on medium or low since the water evaporates too quickly, and the spaghetti doesn't cook all the way through, and it starts to stick to the pan. So, when the water evaporated, I added a little more water (½ cup more). You don't need to do this if you do not have a high-speed burner. This is a picture of the spaghetti after the water was absorbed into the pasta.
  3. Meanwhile, I created a white sauce. Here is how I did it if you want the spaghetti more coated, double the sauce recipe.
  4. Sauté defrosted 1 cup of mushroom and ½ cup string beans with a pad of butter.
  5. Then added 2 tablespoon of cream cheese, 1 tablespoon milk, 1 teaspoon parsley, ½ cup Parmesan Cheese, and ⅛ teaspoon Nutmeg.
  6. Heat it through for 2 minutes. Then, pour over the cooked spaghetti right before the water evaporates. Toss. Sprinkle a bit more Parmesan cheese on top.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: pasta
  • Method: stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 80.6 kcal
  • Sugar: 1.1 g
  • Sodium: 140.48 mg
  • Fat: 6.34 g
  • Saturated Fat: 3.92 g
  • Trans Fat: 0.12 g
  • Carbohydrates: 2.07 g
  • Fiber: 0.54 g
  • Protein: 4.4 g
  • Cholesterol: 16.97 mg

Did you make this recipe?

Share a photo and tag us with #sabrinasorganizingrecipes — we can't wait to see what you've made!

Reveal

Looks yummy, right? It was! And super creamy too!

Hard Pronto Spaghetti Finished Dish

What is your favorite sauce that you use with your past? I would love to hear from you. Please leave a comment below.

Here are more pasta recipes you can do in a short amount of time.

SHRIMP SCAMPI WITH GF SPAGHETTI RECIPE

HOMEMADE SAUSAGE RAGÙ RECIPE

MINT PARSLEY WALNUT PESTO WITH SPAGHETTI RECIPE

TUNA AND ARTICHOKE TOMATO SAUCE RECIPE

One Pot Spaghetti with Mushroom and String Bean Cream Sauce Featured image
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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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  1. Jackie Harder says

    October 22, 2015 at 3:36 pm

    Yes, indeed, it does look yummy. I try to stay away from pasta because the more I eat, the more I want! But the one thing I didn't see in your article -- was it as good as it looked?

    Reply
  2. Beverley Golden says

    October 21, 2015 at 8:25 pm

    This looks and sounds like a wonderful traditional home made pasta dish, Sabrina. And for those who love a white sauce this is ideal. Although I am not eating pasta these days, I love hearing of yummy authentic dishes that a wide range of people will enjoy. Thanks for sharing your secret!

    Reply
  3. Beth Niebuhr says

    October 21, 2015 at 5:50 pm

    I hadn't seen this product before. I like the idea of a one dish recipe. After we have spaghetti once, I always combine the pasta and sauce and save for the next meal anyway. I usually make a tomato sauce, sometimes with meat but I love the white sauce and have that in restaurants sometimes.

    Reply
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