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Creamy Garlic Mushroom Pasta

This one is for the nights you want something that feels fancy but you didn't plan anything. Mushrooms get beautifully golden in butter, and a little cream turns the whole thing into something you'd pay $18 for at a restaurant. It's also meatless, which is a nice break.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb linguine
  • 16 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • Salt and pepper to taste
  • Fresh parsley chopped, for serving

Method
 

  1. Cook linguine according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden. Stir and cook another 3 minutes.
  3. Add garlic and thyme and cook 1 minute until fragrant.
  4. Pour in broth and bring to a simmer, scraping up any browned bits. Add heavy cream and simmer 5 minutes until slightly thickened.
  5. Season with salt and pepper. Add drained pasta and toss to coat, using pasta water to adjust consistency.
  6. Remove from heat, stir in Parmesan, and top with fresh parsley before serving.