A delightful creamy pasta dish with a rich mushroom sauce, perfect for a quick and satisfying meal.
Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Add a pinch of salt to the boiling water for enhanced pasta flavor.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir occasionally to prevent the onion from sticking to the pan.
Add the minced garlic and sliced mushrooms to the pan and cook for another 5 minutes.
Cook until the mushrooms release their moisture and become tender.
Stir in the sour cream, chicken broth, and white wine. Mix until the sauce is smooth.
Reduce the heat to medium-low to prevent the sauce from curdling.
Simmer the sauce until it thickens slightly, about 5 minutes.
Stir occasionally to ensure even cooking.
Stir in the grated Parmesan cheese and season with black pepper.
Taste the sauce and adjust seasoning if needed.
Combine the cooked pasta with the sauce, mixing well to coat evenly.
Serve immediately for the best flavor and texture.
Serve the pasta on plates and garnish with additional Parmesan cheese if desired.
Pair with a side salad for a complete meal.
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