Makes ~ 4 servings
12 ounces pasta
2 tablespoon olive oil
1 pound assorted mushrooms, stems trimmed, wiped clean, and thinly sliced
1/4 cup shallots
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan
2 tablespoons finely chopped chives
In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
Meanwhile in a large saute pan, heat the oil over medium to high heat. Add the mushroom and cook, stirring, until soft
~ 2-3 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce
thickens enough to coat the back of a spoon, about 5 minutes. Add the parmesan and adjust the seasoning to taste.
Add the paste, stir to coat the pasta with sauce, and cook until the pasta is heated through ~ 1 minute. Remove from the
heat sprinkle with chives, serve immediately.