Creamy Mushroom Pasta

Ingredients

• •1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz ) (suggestion: whole wheat linguine)
• •1 tablespoon unsalted butter
• •2 garlic cloves, minced
• •8 oz (230 g ) white button mushroom , stems removed
• •2 tablespoons dry white wine
• •¼ cup (60 ml / 2 oz ) heavy cream
• •¼ cup (60 ml / 2 oz ) low-sodium chicken bone broth
• •Salt to taste
• •¼ cup (30 g / 1.1 oz) grated parmesan cheese
• •Freshly-ground black pepper
• •Chopped fresh parsley for garnishing

Instructions

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