Creamy Mushroom Pasta

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2–3 tbs butter
1 clove garlic, minced.
8 oz mushrooms of choice, sliced – cremini, button, maitake, shiitake, king trumpet would work.
1 box orecchiette pasta
1/4 cup cream
1/2 cup parmesan cheese, grated – plus more for serving
1 tbs chopped chives or basil or parsley, whatever you prefer.
salt and pepper, to taste

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Start a large pot of salted water on to boil. Next, begin by browning butter in a skillet over medium heat. As the butter begins to brown, add the garlic and saute 1 minute. Add sliced mushrooms and let them cook down, stirring occassionally. After the mushrooms are nice and browned, add the heavy cream—and stir just enough to make everything creamy.
Add the box of orecchiette. I like my pasta al dente, so cook it a minute under the suggested boiling time. Once the pasta’s done, drain and add the drained orecchiette to the skillet with the buttered mushrooms and a bunch of grated Parm and mix it all up. A sprinkle of chives on top lends a pop of color. Once plated, top it with as much Parm as you can physically grate and give it another good stir.

Add chicken, shrimp, salmon, bacon or sausage to this pasta for additional protein.
Add any veggies you have on hand to make this a little heartier! I like peas, broccoli, asparagus, bell peppers, spinach, and arugula as mix-ins.