On most nights, a bowl of creamy pasta with savory mushrooms is perhaps the best thing ever. This heavenly dish starts with al dente penne pasta covered with a Parmesan cream sauce. It's topped with said mushrooms, sautéed shallots, heirloom cherry tomatoes, and fragrant basil. This dish is an elegant reminder that elevated comfort food doesn't have to take a lot of time.
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice into thin strips.
Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips.
Sauté the Vegetables
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add half the garlic (reserve remaining for bread) and shallot to hot pan and cook until soft and aromatic, 1 minute.
Add mushrooms and cook until softened, 2-3 minutes.
Add tomatoes and cook until softened, 2-3 minutes.
Remove pan from burner, season with ½ tsp. salt and ¼ tsp. pepper, and transfer vegetables to a plate.
Wipe pan clean and reserve.
Make the Cream Sauce
Return pan used to cook vegetables to low heat, add cream, and gently bring to a simmer.
Whisk in Parmesan (reserve a pinch for garnish) and simmer until thickened, 3-4 minutes.
Remove from burner and season with a pinch of salt and pepper.
While sauce cooks, begin pasta.
Cook the Penne
Add pasta to boiling water and cook until al dente, 8-9 minutes.
Reserve ½ cup pasta water, then drain pasta in a colander.
Return pasta to pot along with cream sauce and vegetables. Thoroughly combine. If sauce is too dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.
While pasta cooks, toast baguette.
Toast the Baguette
Halve baguette and place on prepared baking sheet.
Lightly brush with olive oil and remaining garlic. Season with ¼ tsp. salt and a pinch of pepper.
Toast until desired crispness is achieved, 6-8 minutes.
Plate dish as pictured on front of card, garnishing pasta with basil and remaining Parmesan. Bon appétit!