Balsamic mushroom pasta

This balsamic mushroom pasta is an easy pasta recipe that looks more complicated than it really is but, in reality, it comes together in the time it takes to boil the pasta. The mushrooms cook in some tangy balsamic vinegar and, just before it’s time to serve it, a little cream is added at the end that adds a touch of richness. Garnish it with parmesan cheese and dinner is ready in about 30 minutes. This plate of mushroom-y goodness was just what I needed after the Christmas decoration take-down marathon. Comforting, delicious, but so simple to make and it’s sort of fancy-looking, don’t you think? We all still need a little fancy decadence right now.

Ingredients:

4 ounces fettuccine pasta

2 tablespoons butter, divided

1 tablespoon olive oil

1/4 cup shallot, finely diced

2 garlic cloves, minced

8 ounces baby portabello mushrooms, sliced

1/4 cup balsamic vinegar

1/4 cup heavy cream

1 tablespoon fresh parsley, chopped

1/4 cup grated parmesan cheese, plus a few tablespoons for garnish

1/2 teaspoon salt

1/4 teaspoon pepper