Ingredients
3 cups cremini mushrooms, (sliced)
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, (minced)
1 large onion, (chopped)
3 cups vegetable broth
500 grams pasta noodles/shells, (uncooked)
2 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups sour cream, (full fat)
1/4 cup chopped parsley, (plus more for garnish)
Instructions
In a large skillet, saute the mushrooms, onion, salt, and pepper in the butter and olive oil until browned - about 12-15 minutes. Add the garlic and cook for 2 more minutes.
Remove the mushroom mixture from pan and place in a large heat-proof bowl and set aside.
Do not scrape away or discard the brown bits in the pan. Add the veggie stock and add the uncooked pasta.
Bring pasta to a low boil and cook for about 10 minutes until the pasta is almost cooked through. The liquid will be almost completely evaporated.
Add the mushrooms and onions back to the skillet, along with the sour cream, paprika, and chopped parsley. Toss well to coat.
Taste and re-season if needed. Serve immediately.