Creamy Mushroom Pasta

This pasta is undoubtedly one of my favorite things to cook. It is great on a cold winter night when you want something that feels gourmet, but really isn't all that complicated or time-consuming. Try this pasta once and I assure you that you'll be craving it over and over again.

(Makes 1 serving)

INGREDIENTS:

2 tablespoons olive oil

1 cup mushrooms, torn into pieces (I used cremini but feel free to use another kind, such as shitake)

2 cloves garlic, finely minced

Kosher salt

Fresh ground pepper

4 oz fettuccine pasta

1 tsp Better Than Bouillon® Chicken Base or 1/4 cup chicken stock

1/4 cup heavy cream

1/2 cup grated parmigiano reggiano cheese (can substitute regular parmesan cheese)

1. Heat olive oil in a walled pan over medium heat. Add mushrooms and cook until tender and browned, 5-7 minutes.

2. Season mushrooms with salt and pepper. Add chicken base/stock and mix with mushrooms till glossy. If using chicken base, add a splash of water to help thin out the sauce.

3. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.

4. Using tongs, transfer pasta to pan with mushrooms. Let excess pasta water drip into the pan from the pasta as this will help thicken the sauce.

5. Add the heavy cream and mix until sauce and mushrooms are distributed throughout the pasta.

6. Remove from heat and add the cheese. Mix until fully combined. The sauce should be glossy and not too thick. Add more heavy cream to thin out sauce if needed.

7. Season with salt and fresh cracked pepper to taste.

8. Enjoy!