Creamy Parmesan Garlic Mushroom Pasta

Ingredients

Pasta

10 ounces (such as fettuccine or penne)

Olive oil

2 tablespoons

Mushrooms

8 ounces, sliced (cremini or button mushrooms)

Garlic

4 cloves, minced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced mushrooms in a single layer. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
3. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
4. Reduce the heat to low and pour in the heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
5. Stir in the grated Parmesan cheese and mix until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
6. Season the sauce with salt and black pepper to taste.
7. Add the cooked pasta to the skillet and gently toss to coat the pasta evenly with the creamy mushroom sauce. If needed, add more reserved pasta water to loosen the sauce.
8. Garnish with chopped fresh parsley before serving hot.