Cookbook:Creamy Mushroom Pasta

This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it's ready in twenty minutes, making it a perfect weeknight dinner.

Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.

Ingredients

 * 1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)
 * 1 tablespoon unsalted butter
 * 2 garlic cloves, minced
 * 8 oz (230 g) white button mushroom, stems removed
 * 2 tablespoons dry white wine
 * ¼ cup (60 ml / 2 oz) heavy cream
 * ¼ cup (60 ml / 2 oz) low-sodium chicken bone broth
 * Salt to taste
 * ¼ cup (30 g / 1.1 oz) grated parmesan cheese
 * Freshly-ground black pepper
 * Chopped fresh parsley for garnishing

Preparation

 * 1) In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.
 * 2) Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
 * 3) Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
 * 4) Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
 * 5) Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
 * 6) Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
 * 7) Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
 * 8) Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!