Creamy Mushroom Pasta Sauce

Ingredients

• 12 oz (340 g) tagliatelle or fettuccine
• 12 oz (340 g) cremini mushrooms, sliced
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 3/4 cup (180 ml) heavy cream
• 1/2 cup (50 g) finely grated parmesan
• 1/2 cup (120 ml) reserved pasta water, as needed
• Salt and black pepper, to taste

Instructions

1. 1

   Cook the pasta until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Heat the olive oil in a wide skillet over medium-high heat. Add the mushrooms in an even layer and cook until browned, working in batches if the pan is crowded.

3. 3

   Lower the heat to medium. Add the butter, garlic and thyme and cook for about 30 seconds.

4. 4

   Pour in the cream and simmer gently for 3 to 4 minutes. Stir in the parmesan over low heat.

5. 5

   Add the pasta and toss. Use reserved pasta water a little at a time until the sauce coats the noodles.

6. 6

   Season with salt and plenty of black pepper, then serve immediately.