Ingredients:

  • 12 oz (340 g) linguine (or other pasta of choice)
  • 2 tablespoons (30 ml) olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225 g) mushrooms (e.g., cremini or button), sliced
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente.
  2. While the pasta cooks, heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes).
  3. Stir in minced garlic and sliced mushrooms. Cook until mushrooms have released their moisture and are golden (about 5-6 minutes).
  4. Pour in heavy cream, stirring to combine. Bring to a light simmer and let cook for 2-3 minutes. Add grated Parmesan cheese, stirring until melted and creamy.
  5. Drain linguine and add it to the skillet with the sauce. Toss well to coat and heat through. Season with salt and pepper to taste.
  6. Plate the pasta and garnish with fresh parsley.