Description
A delicious creamy pasta dish with mushrooms and fresh herbs.
Ingredients
Scale
- 1 cup small pasta (orzo or ditalini)
- 2 cups fresh cremini or shiitake mushrooms, sliced
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onions and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté the onion until translucent. Add minced garlic and cook until fragrant.
- Stir in sliced mushrooms and cook until golden brown.
- Pour in vegetable broth and add the pasta. Bring to a gentle boil, then reduce heat and simmer until pasta is al dente.
- Gradually add heavy cream while stirring gently. Let it simmer for a few minutes to meld the flavors.
- Stir in grated Parmesan cheese and fresh thyme before serving.
Notes
- This recipe can be easily adjusted to include other vegetables.
- For a vegan version, substitute heavy cream with coconut milk and Parmesan cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg