Creamy Mushroom Tomato Pasta

1Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes.

3Add the minced garlic (3 cloves) and sliced mushrooms (200 g) to the skillet. Cook until the mushrooms (200 g) are browned and have released their moisture, about 5-7 minutes.

4Stir in the diced tomatoes (2 medium) and cook for another 3-4 minutes until they soften.

5Reduce the heat to low and pour in the heavy cream (200 ml), stirring to combine. Allow the sauce to simmer for 2-3 minutes until slightly thickened.

6Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

7Stir in the grated Parmesan cheese (50 g) and fresh basil (2 tablespoons). Season with salt and pepper to taste.

8Serve immediately, garnished with additional Parmesan and basil if desired.