Ingredients
Scale
- 12 ounces of pasta (penne or fettuccine work great)
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: a pinch of red pepper flakes for a little kick
Instructions
- Start by cooking your pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 8-10 minutes. This step always reminds me of the way my dad would patiently stir the pot, sharing stories of his childhood as the aroma filled the room.
- Add the minced garlic to the mushrooms and cook for 1-2 minutes, being careful not to burn the garlic. The scent is heavenly and will make your kitchen feel like a small Tuscan trattoria.
- Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes, or until it starts to thicken slightly.
- Add the Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese has melted and the sauce is creamy and smooth. If you’re feeling adventurous, toss in some red pepper flakes for a hint of spice.
- Combine the cooked pasta with the sauce, tossing to coat the pasta evenly. Let it cook for another 2-3 minutes, allowing the flavors to meld together.
- Serve with a sprinkle of fresh parsley on top, and maybe a little more Parmesan if you’re a cheese lover like me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cozy Tuscan Mushroom Pasta, recipe, cooking, food
