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.