# List of Ingredients:
→ Pasta & Mushrooms
01 - 12 oz penne or fettuccine pasta
02 - 14 oz mixed sliced mushrooms (cremini, button, or shiitake)
03 - 2 tbsp olive oil
→ Aromatics
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
→ Liquids
07 - 3 cups vegetable broth
08 - ½ cup heavy cream
09 - ¼ cup dry white wine (optional)
→ Dairy & Seasoning
10 - ½ cup grated Parmesan cheese, plus extra for serving
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - 2 tbsp chopped fresh parsley
# Step-by-Step Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic, thyme, and sliced mushrooms. Sauté for 5 to 6 minutes, stirring occasionally, until mushrooms are browned and tender.
03 - Pour in dry white wine if using, and cook for 1 to 2 minutes until mostly evaporated.
04 - Add pasta, vegetable broth, and a pinch of salt and pepper. Stir well and bring the mixture to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan cheese. Cook for another 2 to 3 minutes until the sauce is creamy and coats the pasta evenly.
07 - Taste and adjust salt and pepper as needed. Remove from heat and sprinkle with chopped parsley and additional Parmesan cheese before serving.
