Creamy mushroom pappardelle

Ingredients

• 12 oz dry pappardelle
• 1 lb mushrooms, sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 3 garlic cloves, minced
• ½ cup heavy cream
• ½ cup low-sodium vegetable broth
• 1 tsp fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp pepper
• ¼ cup grated Parmesan
• 4 small rosemary sprigs, for presentation

Let’s make it

1. Cook pasta according to its package. Reserve 1 cup cooking water, then drain.
2. Heat oil and butter in a wide skillet. Add mushrooms and cook over medium-high heat for 8–10 minutes until browned.
3. Add garlic and thyme and stir for 30 seconds. Pour in broth and cream, add salt and pepper, and simmer for 3 minutes.
4. Toss pasta with Parmesan and a little reserved cooking water. Divide among plates and spoon the creamy mushrooms alongside the ribbons. Garnish with rosemary sprigs; remove woody stems before eating.