Creamy Mushroom Pasta with Arugula

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 8 oz mushrooms
• 2 cloves garlic
• 1 cup heavy cream
• ½ cup Parmesan cheese
• 2 cups arugula
• ½ tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.

2. 2

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

3. 3

   Add the 2 minced garlic cloves and cook until fragrant, about 30 seconds. Season with 1/2 tsp salt and a few grinds of black pepper if you like.

4. 4

   Pour in the 1 cup heavy cream and bring to a simmer. Cook until slightly thickened, about 3-4 minutes.

5. 5

   Add the drained pasta and 1/2 cup grated Parmesan to the skillet. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick.

6. 6

   Remove from heat and fold in the 2 cups arugula until just wilted. Serve immediately with extra Parmesan on top.

Tools you’ll need

• large pot
• large skillet
• colander
• measuring cups and spoons
• knife and cutting board

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