In a stock pot over medium-high heat, boil
Water (8 cups)
Penne Pasta (2 2/3 cups)
according to the package instructions. Drain but keep 1/2 cup of pasta water for later use.
In a frying pan over medium heat, heat the
Olive Oil (3 Tbsp)
Yellow Onion (1)
and stir for about 2-3 minutes or until soft.
Button Mushrooms (2 1/4 cups)
and cook for about 5 minutes.
Mushroom Broth (1/4 cup)
Heavy Cream (3/4 cup)
. Season it with
Salt (to taste)
Ground Black Pepper (to taste)
. Increase the heat to high, add pasta water and bring to a simmer for about 5 minutes until the liquid is slightly reduced and thickened.
Reduce the heat to medium. Stir in the pasta,
Basil Pesto (1/4 cup)
Shredded Parmesan Cheese (1 cup)
. Toss to combine. Then transfer to a serving plate.
Optionally garnish with
Fresh Parsley (to taste)
and enjoy right away.