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Home » Recipe » Pasta Recipes » One Pot Spaghetti with Mushroom and String Beans Cream Sauce

One Pot Spaghetti with Mushroom and String Beans Cream Sauce

Last Modified: January 24, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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

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 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.

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.

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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.

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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.

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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.

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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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Mushroom and spring bean cream sauce
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Sabrina Quairoli
October 20, 2015
by Sabrina Quairoli
Cuisine Italian
Category Pasta Recipes Quick Weeknight Recipes Recipe Vegetarian Recipes
Persons
8
Serving Size
1 cup
Prep Time
15 minutes
Cook Time
12 minutes
Wait Time
5 minutes
Total Time
27 minutes

Ingredients

  • 1 package Barilla Pronto TM
  • 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

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.
Calories
80
3.3%
Fat
6.3 g
9.2%
Saturated
3.9 g
15%
Carbs
2.0 g
0.7%
Protein
4.4 g
Fiber
0.5 g
0%
Sugar
1.1 g
Sodium
140 mg
5.8%
Trans fat
0.1 g
Cholesterol
16 mg
5.3%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

Meals,
Mushroom,
pasta recipe,
Quick,
quick recipes,
Spaghetti,
string beans,
Weeknight
© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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

Hard Pronto Spaghetti Finished Dish

Here are some items you may need for this recipe.  The links are from Amazon.  These are affiliate links, if you click through and buy something on their site, I will receive a referral commission at no additional cost to you.

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

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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.

Reader Interactions

Comments

  1. Jackie Harder

    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?

  2. Beverley Golden

    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!

  3. Beth Niebuhr

    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.

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