Creamy Mushroom Pasta

Ingredients: – 160g/6oz fettuccine or linguine – 2 tbsp (30g) unsalted butter – 1/2 tbsp olive oil – 300g/10 oz mushrooms, sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown) – 2 garlic cloves, finely chopped – 1/2 cup (125 ml) white wine, dry (or rose, substitute more broth) – 1/2 cup (125ml) chicken broth/stock, low sodium (or vegetable broth)

– 3/4 cup (185ml) cream, heavy/thickened – 1/3 cup (30g) Parmesan, finely grated – 1/2 tsp salt and pepper each Serving: – Extra Parmesan, for serving – Parsley, roughly chopped (optional)

Instructions: 1. Cook pasta in salted water for 1 minute less than the time per packet instructions (begin this step midway through cooking the mushrooms).

1. In a large skillet, melt butter and heat olive oil over high heat. 2. Add mushrooms and cook, stirring regularly. When they start to release moisture, add a pinch of salt and pepper.

When mushrooms are golden brown (about 4-5 minutes), add garlic and cook until garlic is golden and fragrant. 

Stand back and carefully add white wine (it will steam). Stir, scraping the bottom of the skillet. Simmer rapidly until the wine is mostly evaporated and the winey smell is gone.

Add chicken broth, cream, Parmesan, salt, and pepper. Stir to dissolve Parmesan and simmer for 2 minutes, stirring regularly.

Transfer the cooked pasta into the sauce, tossing for 1-2 minutes until the sauce thickens and coats the pasta. If the sauce becomes too thick, add a splash of reserved pasta cooking water to thin it out.

Garnish with parsley and serve immediately with extra Parmesan on the side.