Mushroom and Artichoke Pasta

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/2 cup, grated
• Heavy cream - 1 cup
• Garlic - 3 cloves, minced
• Artichoke hearts - 1 can (14 ounces), drained and quartered
• Mushrooms - 8 ounces, sliced
• Olive oil - 2 tablespoons
• Pasta - 8 ounces

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Stir in the artichoke hearts and cook for 2 minutes.
6. Pour in the heavy cream and bring to a simmer. Cook for 5 minutes, or until the sauce thickens slightly.
7. Add the cooked pasta to the skillet and toss to coat in the sauce.
8. Stir in the grated Parmesan cheese and fresh parsley.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!