Cooking Instructions:

Begin by heating a large pot over medium-high heat. Add butter or olive oil and let it melt. Once hot, add minced garlic and sliced mushrooms. Sauté until the mushrooms are golden brown and tender, about 5-7 minutes.

Pour in the broth and bring to a boil. Once boiling, add the pasta and stir well. Reduce the heat to medium-low and cover the pot, allowing the pasta to simmer for about 10-12 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed.

After the pasta is cooked, stir in the heavy cream or almond milk, Italian seasoning, salt, and black pepper. Mix well to combine, allowing the sauce to thicken for an additional 2-3 minutes on low heat.

If desired, add cooked chicken at this stage to incorporate extra protein. Finally, stir in grated Parmesan cheese until melted and creamy. Adjust seasoning to taste before serving.

Serve hot, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.

Extra Tips:

For the best flavor, feel free to experiment with different types of mushrooms, such as portobello or cremini, to enhance the dish's complexity while using baby bella mushrooms for their rich color and flavor.

If you prefer a lighter version, substituting heavy cream with almond milk will still yield a deliciously creamy result.

Remember to keep an eye on the heat to prevent burning while sautéing the garlic and mushrooms, and make sure to stir frequently when simmering the pasta for even cooking and a perfect texture.

Enjoy your creamy mushroom pasta!