INGREDIENTS:

1/2 lb. fettuccine (half a box)
1 Tbsp. butter
2 Tbsp. diced shallot
2 cloves garlic, crushed
1 Tbsp. water
pinch black pepper
1/8 tsp salt
5 oz. baby bella mushrooms (half a box), sliced
1 cup heavy cream
2 Tbsp. grated parmesan cheese, plus extra for topping

INSTRUCTIONS:

Cook the pasta as per the directions on the box and set aside.

Heat the butter in a medium saucepan and add the shallot. When it begins to brown, add the garlic, water, salt and pepper. Let simmer on low for 1-2 minutes. Add the mushrooms and simmer another 3 minutes, covered and stirring occasionally. Pour in the heavy cream and bring to a boil. Add the grated parmesan and cook another few minutes until sauce is slightly thickened.

Pour the sauce over the pasta and mix to incorporate. Top with the extra parmesan cheese and dried parsley flakes. Garnish with purple or green basil leaves.