Creamy Mushroom Pasta

My mom and I were looking in the fridge one evening, trying to come up with an idea for something to cook for dinner. We had lots of mushrooms, so we decided to make a mushroom pasta! While I was making the sauce, I remembered we had cream in the freezer, and so I added that in as well. The result was a rich, flavorful pasta that I just had to share with you!

Ingredients

1 large shallot, thinly sliced

4 garlic cloves, minced

1 Tbsp butter

1 Tbsp olive oil

1/2 tsp ground black pepper

1/4 tsp red pepper flakes (optional)

3 1/2 (400-450g) cups sliced brown cremini mushrooms

1/2 cup dry white wine

1/2 tsp salt

1 cup heavy cream

2/3 pound linguine, cooked 2 minutes less than cooking time on package

A few springs of parsley, finely chopped

Directions

In a large sauce pan, heat the oil and butter over medium heat. Add the shallot, garlic, and both types of pepper and cook until softened, 3-5 minutes. Add in the mushroom, white wine, and salt. Cook until the mushrooms release their juices, stirring occasionally. Stir in the cream, and cook for 1-2 more minutes to boil off some liquid. Taste for salt. Add the pasta in the sauce and toss until combined. Finish cooking the pasta in the sauce for 2-3 more minutes. Sprinkle the parsley on top. Serve.

Enjoy!