Ingredients :

• 12 oz linguine or fettuccine pasta
• 1 lb cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Method :

1. Heat olive oil and butter in a large pot or deep skillet over medium-high heat.
2. Add mushrooms and sauté for 5-7 minutes until golden brown and moisture has evaporated.
3. Stir in shallots and garlic, cooking for 1 minute until fragrant.
4. Add the dry pasta, vegetable broth, and thyme. Bring to a boil.
5. Reduce heat to medium and simmer, stirring frequently to prevent sticking, for 10-12 minutes until pasta is al dente.
6. Stir in the heavy cream and parmesan cheese until a smooth, velvety sauce forms.
7. Season with salt and pepper. Garnish with fresh parsley before serving.

Recipe Notes :

For maximum flavor without alcohol, ensure mushrooms are deeply browned before adding liquid. Use high-quality vegetable stock to provide a savory backbone to the sauce.