Creamy Mushroom and Tomato Pasta

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

2In a large skillet, heat olive oil (1 tablespoon) over medium heat. Add the minced garlic (2 cloves) and chopped onion (½), sauté until fragrant and translucent, about 2-3 minutes.

3Add the sliced mushrooms (1 cup) to the skillet and cook until they are golden brown, about 5-6 minutes.

4Stir in the cherry tomatoes (1 cup), dried oregano (½ teaspoon), dried basil (½ teaspoon), and red pepper flakes (¼ teaspoon). Cook for another 3-4 minutes until the tomatoes start to soften and release their juices.

5Pour in the heavy cream (½ cup) and grated Parmesan cheese (½ cup). Stir well to combine and let the sauce simmer for 2-3 minutes until it thickens slightly.

6Add the cooked pasta (8 oz) to the skillet and toss to coat the pasta (8 oz) evenly with the creamy mushroom and tomato sauce.

7Serve the creamy mushroom and tomato pasta (8 oz) hot, garnished with fresh parsley.

8Enjoy your delicious Creamy Mushroom and Tomato Pasta (8 oz)!