Linguine with Creamy Mushroom Sauce

Ingredients

• 8 oz whole-wheat linguine pasta
• 2 tbsp extra-virgin olive oil
• 6 clove garlic, sliced
• 1 1/2 lb mixed mushrooms, sliced
• 1 cup diced shallots
• 1 tbsp chopped fresh thyme
• 1 cup dry white wine
• 1/2 cup sour cream or crème fraîche
• 1/4 cup grated Parmesan cheese plus more, for garnish
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp ground pepper
• Finely chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of water to a boil over high heat. Cook 8 ounces pasta according to package directions. Reserve ½ cup of the pasta water, then drain the pasta.
2. Meanwhile, heat 2 tablespoons oil and 6 cloves garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add 1½ pounds mushrooms, 1 cup shallots and 1 tablespoon thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
3. Add 1 cup wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, ½ cup sour cream (or crème fraîche), ¼ cup Parmesan, 1 tablespoon butter, ½ teaspoon salt and ¼ teaspoon pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.