Ingredients
- 12 oz fettuccine or penne
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 8 oz mushrooms, sliced (button, cremini, or shiitake)
- 4 cups vegetable or chicken broth
- 1 cup grated Parmesan or pecorino Romano
- Fresh basil or parsley for garnish
- Olive oil, for cooking
- Salt and pepper, to taste
Instructions
- Heat your pot over medium heat. Add a generous drizzle of olive oil, allowing it to shimmer.
- Toss in minced garlic and sauté until golden and fragrant. Be careful not to burn it!
- Add your sliced mushrooms and cook until tender, about 5 minutes.
- Pour in the broth and bring it to a simmer while adding the pasta. Cook according to the package instructions until al dente, stirring occasionally.
- Once the pasta is cooked, reduce the heat and stir in the heavy cream, mixing until fully incorporated.
- Sprinkle in the cheese and stir until melted and creamy.
- Add in fresh herbs and season with salt and pepper to taste.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also substitute gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Vegetarian