Creamy Mushroom Pasta with Arugula

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

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

Step 3

Add the 2 minced garlic cloves and cook until fragrant, about 30 seconds. Season with 1/2 tsp salt and a few grinds of black pepper if you like.

Step 4

Pour in the 1 cup heavy cream and bring to a simmer. Cook until slightly thickened, about 3-4 minutes.

Step 5

Add the drained pasta and 1/2 cup grated Parmesan to the skillet. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick.

Step 6

Remove from heat and fold in the 2 cups arugula until just wilted. Serve immediately with extra Parmesan on top.