Creamy Mushroom and Artichoke Pasta

Ingredients

• Pasta (12 ounces (such as fettuccine or penne))
• Olive oil (2 tablespoons)
• Mushrooms (8 ounces, sliced (preferably cremini or button))
• Garlic (4 cloves, minced)
• Artichoke hearts (1 can (14 ounces), drained and quartered)
• Heavy cream (1 cup)
• Parmesan cheese (1 cup, grated (plus extra for garnish))
• Fresh parsley (1/4 cup, chopped (plus extra for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the quartered artichoke hearts and sauté for 2 minutes, allowing them to warm through.
6. Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
7. Add the cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed to achieve your desired consistency.
8. Stir in the grated Parmesan cheese and chopped fresh parsley until well combined.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with additional Parmesan cheese and parsley, if desired.