Ingredients
- 4 cloves garlic
- 8 ounces baby bella mushrooms
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 8 ounces fettuccine
- 2½ cups vegetable broth
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Mince the garlic and slice the mushrooms.
- In a deep skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add mushrooms, salt, and pepper, and sauté until mushrooms are softened and their moisture has evaporated.
- Place fettuccine and vegetable broth in the skillet, stirring to combine. Cover with a lid and bring to a boil over medium-high heat, then reduce to medium-low and simmer.
- Simmer the pasta, covered, for about 10 minutes, stirring occasionally, until tender and saucy.
- Stir in heavy cream, and remove the pan from heat. Add Parmesan, and stir until cheese is melted and pasta is well coated. Season with additional salt and pepper to taste. Serve immediately.
