Ingredients
- 8 oz pasta (penne or rotini)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- 1 cup cremini or button mushrooms, chopped
- 2 tbsp butter
- 2 tbsp olive oil
- Fresh parsley or basil, for garnish
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta in salted water until al dente, then drain.
- In a skillet, heat butter and olive oil over medium heat. Sauté the mushrooms for 5-7 minutes until tender.
- Add minced garlic and cook for 1 minute. Pour in the cream and bring to a simmer.
- Whisk in parmesan cheese, stirring until smooth.
- Combine cooked pasta, creamy sauce, and sautéed mushrooms in a large bowl.
- Transfer to a greased baking dish. Sprinkle with more parmesan if desired.
- Bake for 25-30 minutes until bubbly and golden. Garnish with herbs before serving.
Notes
For a lighter version, use whole milk instead of heavy cream. For a vegetarian option, omit or substitute mushrooms with zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian