Creamy Mushroom and Tomato Penne

1.Cook the penne pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

2.While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.

3.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

4.Stir in the minced garlic and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.

5.Pour in the canned chopped tomatoes and vegetable broth. Add the dried oregano, salt, and pepper. Bring to a simmer and cook for 10-12 minutes, allowing the sauce to thicken slightly.

6.Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes, just until the sauce is heated through and creamy. Do not boil after adding cream.

7.Add the drained penne pasta to the sauce and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

8.Serve immediately, garnished with fresh parsley and grated Parmesan cheese, if desired.