Creamy Mushroom and Garlic Pasta

Ingredients

Pasta (fettuccine or spaghetti)

8 ounces

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Mushrooms (cremini or button)

8 ounces, sliced

Heavy cream

1 cup

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

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. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
3. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 5-7 minutes. Season with a pinch of salt to help them sweat.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Season the sauce with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss until well coated in the creamy mushroom sauce. If needed, adjust the consistency again with more reserved pasta water.
7. Garnish with chopped fresh parsley and an additional sprinkle of grated Parmesan, if desired.
8. Serve hot and enjoy a taste of Italian comfort.