Creamy Garlic Mushroom Pasta with Thyme
Ingredients
- 12 ouncespasta (any short shape)
- 1 poundmushrooms (cremini or button)
- 4 clovesgarlic
- 3 tablespoonsbutter
- ¾ cupheavy cream
- ½ cupchicken or vegetable broth
- 3 sprigsfresh thyme
- ·salt
- ·black pepper
- ½ cupparmesan cheese (grated)
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 1 pound mushrooms into 1/4-inch-thick pieces.
Method
- 01
Bring a large skillet to medium-high heat. While it warms, cook the pasta in salted boiling water until 1 minute shy of al dente (check package directions), then drain, reserving 1 cup pasta water.
- 02
In the hot skillet, melt 2 tablespoons butter. Add the mushrooms in a single layer and let them sit undisturbed for 2–3 minutes until golden, then stir and cook another 3–4 minutes until tender and any liquid has mostly evaporated. Season with salt and pepper.
- 03
Push the mushrooms to the side. Add the remaining 1 tablespoon butter and the minced garlic to the empty part of the pan. Cook for 30 seconds, stirring, until fragrant.
- 04
Pour in the broth and cream, scraping the bottom of the pan. Add the thyme sprigs and bring to a gentle simmer. Cook for 2 minutes to meld flavors.
- 05
Add the drained pasta to the skillet and toss to coat. If the sauce feels too thick, add pasta water a splash at a time until creamy (you likely won't need all of it). Remove from heat, discard thyme sprigs, stir in the parmesan, and taste for salt and pepper.
- 06
Serve immediately in bowls.
Spice Tips
For warmth, crack a pinch of red pepper flakes into the pan with the garlic. For earthiness, add 1/2 teaspoon dried oregano or marjoram when you pour in the cream. A squeeze of fresh lemon juice at the end brightens the whole dish without making it tangy.