Creamy Mushroom and Tomato Spaghetti

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.

Step 2

While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high. Add the 8 oz mushrooms and cook until browned and tender, about 6 minutes.

Step 3

Add the 1 pint cherry tomatoes and 2 minced garlic cloves to the skillet. Cook until tomatoes soften and burst, about 4 minutes.

Step 4

Pour in the 1 cup heavy cream and 1 tsp salt. Stir and simmer until sauce thickens slightly, about 3 minutes.

Step 5

Add the drained spaghetti to the skillet, tossing to coat. If too thick, add reserved pasta water a splash at a time until saucy.

Step 6

Remove from heat and stir in the 0.25 cup chopped parsley. Serve immediately with extra parsley if desired.