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Creamy Mushroom Pasta

Serves 4

Ingredients

  • 4 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 2 Tbsp butter or olive oil
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked pepper
  • 2 sprigs Thyme, fresh
  • 8 oz. fettuccine
  • 2.5 cups water
  • 4 tsp Mushroom Bouillon
  • 1/3 cup heavy cream**
  • 1/4 cup grated Parmesan

Directions

  1. Add oil or butter to a deep skillet on medium heat until heated through.
  2. Add the sliced mushrooms and salt. Sauté until the mushrooms begin to brown.
  3. Push mushrooms to the outside of the pan and add enough oil to sauté the garlic and black pepper. Once aromatic, mix the garlic and black pepper with the mushrooms.
  4. Add the fettuccine, water, and bouillon and stir to combine. (It's okay if the broth doesn't fully submerge the pasta.)
  5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Stir, then turn the heat down to medium-low.
  6. Simmer for about 10 minutes, stirring occasionally, or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
  7. Add the heavy cream to the skillet and stir to combine.
  8. Turn the heat off, add the Parmesan, and stir until it is melted into the sauce.

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Creamy Mushroom Pasta — Glasgo Farms