Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb cremini or baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 12 oz farfalle or penne pasta
  • 3 cups vegetable or chicken broth
  • 1 cup water
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter and olive oil over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to brown. Stir in the minced garlic, thyme, and red pepper flakes; cook for 1 minute until fragrant.
  2. Pour in the broth and water, then add the dry pasta. Bring to a rolling boil, then reduce heat to a simmer. Stir every 2-3 minutes for 10-12 minutes, or until the pasta is al dente and the liquid has reduced by half.
  3. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese, folding gently for 1-2 minutes until the sauce becomes a velvety glaze. Remove from heat, stir in fresh parsley, and season with salt and pepper.