Creamy Mushroom Pasta

Instructions

Cook the pasta in a large pot of salted boiling water for 8 to 9 minutes, or follow the package directions, until it is al dente. Drain it and set it aside.

While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until it smells fragrant.

Set the mushrooms in the skillet with the cup side facing up. Cook for 3 to 5 minutes, moving them around now and then with a spatula, until they begin to shrink.

Pour in the white wine and keep cooking for about 3 minutes, until the wine and the juices from the mushrooms have evaporated.

Add the cream, the chicken bone broth and a generous pinch of salt, then lower the heat to medium. Cook, turning the mushrooms a couple of times, until the liquid thickens slightly.

Sprinkle the parmesan over the mushrooms and stir gently until it melts into the sauce. Taste and add more salt if you want it.

Add the drained pasta to the skillet and toss until it is coated in the mushroom sauce, then move it to a plate.

Finish with freshly ground black pepper and chopped parsley. Add extra grated parmesan on top if you like.