Creamy Mushroom Vegetarian Pasta

1Cook fettuccine pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large pan, heat olive oil (2 tbsp) over medium heat. Add sliced mushrooms (1 cup) and diced onion (½ cup). Sauté until mushrooms are browned and onions are translucent.

3Add minced garlic (3 cloves) to the pan and cook for another minute until fragrant.

4Pour in heavy cream (1 cup) and bring to a simmer. Let the sauce thicken slightly for about 2-3 minutes.

5Stir in grated Parmesan cheese (½ cup) until melted and well combined.

6Season with salt and pepper to taste. Adjust seasoning if needed.

7Add the cooked fettuccine pasta (8 oz) to the pan and toss to coat the pasta in the creamy mushroom sauce.

8Sprinkle chopped parsley on top and serve hot.