Creamy Roasted Garlic & Mushroom Pasta | Food Stuff
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Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Baking sheet
- Aluminum foil
- Colander
Ingredients
- 24 oz. sliced baby portabello mushrooms (or any kind of mushrooms)
- 1 cup chicken broth
- 1 cup dry white wine
- 3 sprigs fresh thyme
- 24 garlic cloves, peeled
- 1 cup heavy cream (or you can just use 1/2 cup)
- kosher salt and freshly-cracked black pepper
- 3 Tbsp. olive oil, divided
- freshly-shaved Parmesan
- 12 oz. pasta (I used farfalle)
- 1 large shallot, peeled and thinly sliced
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