Creamy Mushroom Pasta

Saute the Onion and Garlic In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.

Cook the Mushrooms Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5 minutes. Season with salt and pepper to taste.

Make the Cream Sauce Stir in the heavy cream and grated Parmesan cheese. Bring to a simmer and let the sauce thicken slightly, about 2 minutes.

Cook the Fettuccine Meanwhile, cook the fettuccine in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Combine the Pasta and Sauce Add the cooked fettuccine to the skillet with the cream sauce. Toss well to coat the pasta. If the sauce is too thick, add some of the reserved cooking water to thin it out.

Garnish and Serve Serve the creamy mushroom pasta garnished with fresh parsley and grated Parmesan cheese. Enjoy!