simplest mushroom pasta

Lately I’ve been trying to take as many stupid walks for my stupid mental health (a funny/wonderfulTikTok trendfrom over the winter) as possible because if the last two years have taught me anything, it is that outside time is a very key ingredient in me being a warm, upbeat, charming person, the kind of person who never hits her snooze alarm four times and then wonders why she’s always in a rush. Okay, fine, it’s not an exorcism, but it does feel surprisingly close. More often than not, I end up swinging through the Greenmarket, which leads to me bringing home whatever looked good that day — most recently, spicy arugula, pinto potatoes, fresh flowers, and a bag of fresh cremini mushrooms. A few days after that, almost without fail, I realize I have mushrooms to use and I’ve landed on a wildly simple pasta preparation that, in a rare moment of mealtime harmony, everyone eats willingly. Honestly, I should have led with this mic drop. This is a non-recipe recipe, as in, maybe you’ll read and follow it once, but I hope you’ll take it from there after that. The base idea is to cook a thinly sliced vegetable in butter, olive oil, and garlic until it’s tender and well-seasoned with a concentration of flavor. I add a splash of wine or marsala for an extra layer, but it’s not mandatory. We then expand it into a sauce that stretches over pasta, and let them cook together for a minute until they’re harmonious. From here, you can add a big spoonful of something luxe — my favorite is crème fraîche but if not that, mascarpone or heavy cream would work. The result isn’t a creamy pasta, but one that tastes cozy and enriched. I always think it needs a little green on top and I get that from the chives on my terrace that come back every year despite the fact that they’re utterly neglected by me — the pot lost most of one side during construction last year, but they’re out there flowering this week like nothing happened. We should also be so inspirational, right? 6 months ago:Fall Bliss Salad1 year ago:Classic Shortbread2 years ago:How I Stock The Smitten Kitchen3 years ago:Braised Ginger Meatballs in Coconut Broth4 years ago:Fig NewtonsandCripsy Tofu Pad Thai5 years ago:Granola Bark6 years ago:Caramelized Brown Sugar Oranges with YogurtandPotato Pizza, Even Better7 years ago:Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad8 years ago:Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms9 years ago:Spinach and Smashed Egg ToastandBee Sting Cake10 years ago:Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch11 years ago:Blackberry and Coconut Macaroon Tart12 years ago:Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting13 years ago:Artichoke-Olive CrostiniandChocolate Caramel Crackers14 years ago:Spring PanzanellaandLemon Yogurt Anything Cake15 years ago:Arborio Rice PuddingandGnocchi with a Grater