Creamy Mushroom and Thyme Pasta

Ingredients

• Pasta (8 ounces (such as fettuccine or tagliatelle))
• Unsalted butter (2 tablespoons)
• Mushrooms (8 ounces, sliced (cremini or button mushrooms work well))
• Garlic (3 cloves, minced)
• Fresh thyme (2 teaspoons, chopped (or 1 teaspoon dried thyme))
• Heavy cream (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish, chopped)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, melt the butter over medium heat until foamy.
3. Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they release their moisture and start to brown.
4. Stir in the minced garlic and chopped thyme, cooking for an additional minute until fragrant.
5. Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
6. Mix in the grated Parmesan cheese, stirring until melted and well combined. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
7. Add the cooked pasta to the skillet and toss gently to coat the pasta evenly in the creamy mushroom sauce.
8. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.