A delightful pasta dish combining the richness of tomatoes and mushrooms with a creamy sauce.
Heat the butter and olive oil in a large skillet over medium heat.
Using a combination of butter and olive oil adds a rich flavor to the base.
Add the chopped onion and carrot to the skillet and sauté until softened.
Chop the vegetables finely for a smoother sauce texture.
Stir in the sliced mushrooms and cook until they release their moisture.
Avoid overcrowding the pan to ensure the mushrooms brown nicely.
Pour in the chicken broth and let it simmer for a few minutes.
Use low-sodium broth to control the saltiness of the dish.
Add the chopped tomatoes, tomato paste, and thyme. Simmer until the tomatoes break down.
Stir occasionally to prevent the sauce from sticking to the pan.
Stir in the cream and season with salt and pepper to taste.
Add the cream slowly to avoid curdling.
Cook the penne according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked penne with the sauce until well coated.
Mix thoroughly to ensure every piece of pasta is coated with the sauce.
Serve the pasta topped with parsley and parmesan cheese.
Serve immediately for the best flavor and texture.
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