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With meaty mushrooms and olives, this rich pasta makes a speedy vegetarian dish that’s sure to please any hungry crowd for dinner.
cremini mushrooms, sliced
medium onion, diced
GOYA® Minced Garlic
finely chopped fresh thyme
dry white wine
35% heavy cream
grated Parmesan cheese
finely chopped fresh chives
Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
Meanwhile, heat oil in large skillet set over medium-high heat; cook mushrooms, onion, garlic, thyme, and 1/4 tsp Adobo seasoning for 5 to 8 minutes or until starting to brown. Stir in wine; bring to boil. Stir in cream; bring to boil. Cook for 4 to 5 minutes or until thickened and reduced.
Add pasta, olives, reserved cooking liquid and remaining Adobo seasoning to skillet; cook, tossing until pasta is well coated. Stir in Parmesan; sprinkle with chives.
Substitute chicken or vegetable broth and a splash of lemon juice for white wine.
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