Creamy Mushroom Pasta

Browned mushrooms in a garlicky parmesan cream sauce.

• 12 oz pasta
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tbsp butter
• Salt and black pepper

Instructions

1. Boil the pasta. Cook it in salted water until al dente. Save 1/2 cup of the pasta water.
2. Brown the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the mushrooms in one layer and let them brown before stirring, about 6–8 minutes. Season with salt.
3. Make the sauce. Add the garlic for 1 minute, then the cream. Simmer 3 minutes until slightly thickened, and stir in the parmesan.
4. Toss. Add the pasta and enough pasta water to make it silky. Season with pepper.

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