This is one-pot pasta at its best: in the amount of time it takes to cook the pasta, you end up with a creamy, comforting dish that rivals any crappy take-out you're considering picking up on your way home from work. Last-minute drop-ins? It works for that, too.
Creamy Pasta with Mushrooms
2 tablespoons olive oil
8 oz mushrooms, sliced
1 garlic clove, minced
3 tablespoons sliced sun-dried tomatoes
4 oz. cream cheese
1/4 cup shredded Parmesan cheese
2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
1/2 pound fettuccine pasta
Bring a pot of well-salted water to boil. Cook the fettuccine according to package directions together with the sliced mushrooms.
When pasta is al dente, drain the pot, reserving about a ½ cup of water. Stir in the garlic, sun-dried tomatoes, and cream cheese, along with about 2 tablespoons of the pasta water to start. You should have a creamy sauce; if it’s too thick, keep adding more pasta water, one tablespoon at a time. Then stir in the Parmesan cheese and chopped thyme and serve.