Spaghetti and Mushrooms in Garlic Cream Sauce

Somehow adding a bit of cream to a veggie pasta dish keeps me from missing the meat. Quick and easy, this is a great week night meal.

Serves 4

1 pound whole wheat pasta, cooked to al dente
1 pound of sliced mushrooms
3 cloves garlic, minced
1/2 cup dry white wine
1/3 cup heavy cream
1/4 cup italian parsley leaves, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp dry thyme leaves
2 tbsp extra virgin olive oil

Bring a large pot of water to boil and season it with enough salt to taste like sea water. Following the package directions cook the pasta to al dente. Meanwhile heat the oil on high heat in a large skillet and add the mushrooms. Spread them out in an even layer on the bottom of the skillet. Do not stir the mushrooms. Let them brown in the skillet for about 3-5 minutes. When the mushrooms have browned on one side. Stir them sparingly to flip them over and brown the other side for another 3 minutes. Add the salt, pepper, thyme and garlic. Stir and add the wine. Let it reduce by half. Add the cream and let it reduce by half again. Add the cooked pasta, reserving 1 cup of cooking liquid. Pour half of the cooking liquid over the pasta and toss until the liquid has reduced again. Serve with parmesan cheese and parsley sprinkled over all.