Creamy Mushroom & Sun-Dried Tomato Fettuccine

Ingredients:

• 0.5 lb fettuccine (or your preferred pasta shape)
• 2 shallots, finely chopped
• 1/2 cup grated Parmesan cheese
• 3 tablespoon olive oil
• 6-8 white mushrooms, cleaned and diced
• 2 tablespoon diced sun-dried tomatoes
• 2 tablespoon unsalted butter
• 1 teaspoon fresh thyme
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• Salt
• pepper

For Serving:

• 2 tablespoon chopped fresh parsley
• Additional grated Parmesan cheese
• Freshly ground black pepper

Instructions:

1. Cook pasta according to package instructions.
2. Drain, reserving 1 cup of pasta water.
3. Heat the olive oil over medium-high heat.
4. Sauté the shallots until translucent.
5. Add the mushrooms.
6. Cook until they release their moisture and it evaporates.
7. Then add the white wine and thyme.
8. Stir in the butter and minced garlic.
9. Cook until the butter is fully melted.
10. Add the sun-dried tomatoes and mix well.
11. Pour in the heavy cream, season with salt and black pepper.
12. Let it simmer for about 4 minutes.
13. Stir in the grated Parmesan cheese.
14. Add the al dente fettuccine to the skillet.
15. Toss to combine.
16. Gradually add the reserved pasta water to achieve a creamy consistency.
17. Continue cooking for an additional 3 minutes.
18. Ensure the pasta is well-coated.
19. Garnish with freshly chopped parsley and extra Parmesan cheese.