Ingredients:

  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely chopped (approx. 150g)
  • 4 cloves Garlic, minced
  • 16 ounces (450g) Cremini Mushrooms, cleaned and sliced
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt, plus more to taste
  • ½ teaspoon Freshly Ground Black Pepper, plus more to taste
  • 4 cups (950ml) Vegetable Broth
  • 12 ounces (340g) Short-Cut Pasta (penne, fusilli, rotini, etc.)
  • ½ cup (120ml) Heavy Cream
  • ½ cup (50g) Grated Parmesan Cheese, plus more for serving
  • ¼ cup (a small handful) Fresh Parsley, chopped

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add onion and cook until softened and translucent. Add garlic and thyme, cook until fragrant.
  2. Add mushrooms, salt, and pepper to the pot. Cook until they release their liquid, which evaporates and the mushrooms brown.
  3. Pour in ¼ cup of the vegetable broth to deglaze the pot. Scrape the bottom of the pot to loosen the browned bits.
  4. Add the remaining vegetable broth and the uncooked pasta. Stir well to combine.
  5. Bring to a boil, then reduce heat to a simmer. Cover and cook until pasta is al dente, stirring occasionally to prevent sticking.
  6. Remove from heat. Stir in heavy cream and Parmesan cheese until melted and the sauce is creamy.
  7. Season with salt and pepper to taste. Stir in parsley. Serve immediately, garnished with extra Parmesan and black pepper.