Creamy Mushroom Penne

Name: Creamy Mushroom Penne
Total time: 70
Yield: 2
Ingredients: 4 ounces penne pasta; 3 tablespoons butter; 1 medium shallot, minced; 3 small garlic cloves, minced; 1 (4 ounce) package brown mushrooms, stems removed and thickly sliced; ½ tablespoon all-purpose flour; 1 cup chicken stock; ¼ teaspoon dried rosemary, or to taste; ¼ teaspoon dried thyme, or to taste; salt and freshly ground black pepper to taste; ½ cup heavy cream; ¼ cup cream cheese, softened; 1 tablespoon grated Parmesan cheese, optional; 1 teaspoon Worcestershire sauce, or more to taste; 1 teaspoon chopped fresh parsley

Recipe by LaDonna Langwell from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

2 servings

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4 ounces penne pasta
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3 tablespoons butter
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1 medium shallot, minced
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3 small garlic cloves, minced
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1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
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½ tablespoon all-purpose flour
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1 cup chicken stock
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¼ teaspoon dried rosemary, or to taste

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¼ teaspoon dried thyme, or to taste
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salt and freshly ground black pepper to taste
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½ cup heavy cream
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¼ cup cream cheese, softened
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1 tablespoon grated Parmesan cheese, optional
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1 teaspoon Worcestershire sauce, or more to taste
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1 teaspoon chopped fresh parsley

Instructions

Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.