Creamy Mushroom and Tomato Spaghetti

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 8 oz mushrooms
• 1 pint cherry tomatoes
• 2 cloves garlic
• 1 cup heavy cream
• ¼ cup parsley
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.

2. 2

   While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high. Add the 8 oz mushrooms and cook until browned and tender, about 6 minutes.

3. 3

   Add the 1 pint cherry tomatoes and 2 minced garlic cloves to the skillet. Cook until tomatoes soften and burst, about 4 minutes.

4. 4

   Pour in the 1 cup heavy cream and 1 tsp salt. Stir and simmer until sauce thickens slightly, about 3 minutes.

5. 5

   Add the drained spaghetti to the skillet, tossing to coat. If too thick, add reserved pasta water a splash at a time until saucy.

6. 6

   Remove from heat and stir in the 0.25 cup chopped parsley. Serve immediately with extra parsley if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Chef's knife
• Cutting board

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