Creamy Mushroom Pasta

Ingredients

• 12 oz Fettuccine
• 16 oz Cremini mushrooms
• ½ medium Yellow onion
• 3 clove Garlic
• 1½ cup Heavy cream
• ½ cup Parmesan cheese, grated
• ½ cup Vegetable broth
• 2 tbsp Olive oil
• ¾ tsp Salt
• ½ tsp Black pepper
• 2 tbsp Fresh parsley, chopped (optional)

Steps

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. While pasta cooks, slice the mushrooms and finely dice the onion and mince the garlic.
3. Heat olive oil in a large skillet or Dutch oven over medium heat. Add mushrooms and cook until browned and softened, about 5-7 minutes. Remove mushrooms and set aside.
4. Add onion to the same skillet and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
5. Stir in vegetable broth, heavy cream, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and stir in the Parmesan cheese until melted and smooth.
6. Return the cooked mushrooms and drained pasta to the skillet. Toss to coat everything evenly in the creamy sauce, adding a splash of reserved pasta water if needed to reach desired consistency.
7. Serve immediately, garnished with fresh chopped parsley if desired.