Pasta tossed with mushrooms, garlic, cream, and Parmesan for a cozy Italian-style vegetarian meal.
# The Ingredients You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Mushrooms & Vegetables
02 - 14 oz mixed mushrooms (cremini, button, or shiitake), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 4 garlic cloves, finely minced
06 - 1 small yellow onion, finely chopped
→ Sauce
07 - 1 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 2 oz grated Parmesan cheese
10 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan, for serving
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat unsalted butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5 to 6 minutes until golden and most of the moisture has evaporated.
03 - Add chopped onion and minced garlic to the skillet. Cook for 2 to 3 minutes until soft and fragrant.
04 - Stir in vegetable broth and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
05 - Reduce heat to medium-low. Pour in heavy cream and thyme, then simmer for 3 to 4 minutes to thicken the sauce slightly.
06 - Stir in grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper as needed.
07 - Add drained pasta to the skillet and toss to coat evenly. Add a splash of reserved pasta water if needed to adjust the sauce consistency.
08 - Transfer pasta to serving plates, garnish with chopped fresh parsley and additional grated Parmesan. Serve immediately.
