Creamy Bacon Mushroom Pasta Comforting and Simple Dish

Ingredients

• 8 oz pasta (fettuccine or penne)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz fresh mushrooms, sliced (button or cremini)
• 1 cup vegetable broth
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
3. Cook the Mushrooms: Add sliced mushrooms to the skillet. Cook for 5-7 minutes until they are browned and tender.
4. Add Broth and Cream: Pour in the vegetable broth and bring it to a simmer. Then add the heavy cream, stirring to combine. Cook for another 5 minutes to thicken the sauce.
5. Incorporate Cheese and Seasoning: Reduce the heat and stir in the grated Parmesan cheese until melted. Add thyme, basil, salt, and pepper to taste.
6. Combine with Pasta: Add the cooked pasta to the mushroom cream sauce. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached. Toss everything to combine.
7. Serve: Plate the creamy mushroom pasta and garnish with freshly chopped parsley for a pop of color and freshness.