Cookin' With Janette: One-Pot Mushroom Alfredo Pasta (No Boil, Oven-Baked & Creamy!)

Creamy, comforting, and unbelievably easy—this one-pot mushroom Alfredo pasta is baked right in the oven. No boiling. No stress. Just rich, delicious flavor perfect for busy, SAVVY women who want affordable luxury at home. Which one would you try first—creamy pasta or fresh baked cod? Let me know in the comments! Recipe: One-Pot Mushroom Alfredo Pasta Ingredients: Pasta (spaghetti, fettuccine, egg noodles, or penne) ½ cup hot water or broth ¼ cup lemon juice 1 cup sliced mushrooms (fresh or canned, drained) 2 cups 5% cream (e.g., Sealtest Dairy) 1 stick unsalted butter 2 cups shredded parmesan cheese Seasoning: ½ tsp nutmeg 1 tsp each: black pepper, lemon pepper, salt, onion powder, garlic powder, rosemary, thyme, parsley, dried mustard, basil Instructions: Preheat oven to 350°F. Spray foil pan/casserole dish with cooking spray. Add olive oil and pasta (break if needed). Add all remaining ingredients and mix well. Insert a few toothpicks and cover with foil. Bake for 35 minutes. Check pasta doneness before serving.

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