Silky, restaurant-worthy comfort food, this one leans hard into deeply browned cremini mushrooms, plenty of garlic, and fresh thyme for an earthy, savory base. A splash of white wine deglazes the pan before heavy cream turns everything into a glossy, clingy sauce, finished with a generous shower of Parmesan and a crack of black pepper. Tender pasta gets tossed right in the skillet with a bit of reserved starchy water, so every piece is coated in that rich, velvety sauce rather than sitting in a puddle of it. It's the kind of dish that feels indulgent but comes together in one pan on a weeknight, no meat or seafood involved anywhere in the process. Finish with fresh parsley and extra Parmesan at the table, and you've got a meatless main hearty enough to satisfy anyone at the table.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the gluten free pasta according to package directions until just al dente ā tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3ā4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 3ā4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
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