Creamy Mushroom Pasta

Ingredients

• 1 serving uncooked pasta
• 1 tablespoon unsalted butter
• 2 garlic cloves
• 8 oz white button mushroom, stems removed
• 2 tablespoons white wine
• ¼ cup heavy cream
• ¼ cup low-sodium chicken bone broth
• ¼ cup parmesan cheese
• to taste black pepper
• to taste parsley

Steps

1. In a large pot, cook the pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente.
2. Drain.
3. Meanwhile, in a large skillet, melt the butter over medium-high heat.
4. Stir in the minced garlic.
5. Let it cook for about 30 seconds until fragrant.
6. Place the mushrooms in the skillet, cup side up.
7. Cook for 3–5 minutes or until the mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
8. Add the white wine.
9. Continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
10. Pour the heavy cream and chicken bone broth into the skillet.
11. Add a generous pinch of salt.
12. Switch to medium heat.
13. Cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
14. Sprinkle the Parmesan cheese over the mushrooms.
15. Gently stir until the cheese is melted.
16. Taste.
17. Add more salt if desired.
18. Toss the cooked pasta into the skillet.
19. Combine well with the mushroom mixture.
20. Transfer to a serving plate.
21. Sprinkle with freshly ground black pepper.
22. Garnish with chopped parsley.
23. Add more grated Parmesan cheese if desired.
24. Enjoy.