This creamy mushroom pasta is rich, comforting, and deeply savory. Earthy mushrooms are sautéed in Garlic Infused Olive Oil, then finished with 18-Year Traditional Balsamic for a subtle sweetness and depth that elevates every bite. Tossed with pasta, cream, and aged cheese, this dish delivers restaurant-quality flavor with minimal effort. A perfect vegetarian dinner or indulgent pasta night favorite that showcases how aged balsamic enhances savory dishes.

I N G R E D I E N T S : (serves 4)

• 12 oz pasta (fettuccine or linguine)
• 2 Tbsp Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 12 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• ¼ cup Rocky Mountain Olive Oil 18-Year Traditional Balsamic
• ½ cup heavy cream
• ½ cup grated Pecorino Romano
• Salt & pepper to taste
• Fresh parsley for garnish

I N S T R U C T I O N S :

1. Cook pasta until al dente; reserve ½ cup pasta water.
2. Heat Garlic Olive Oil over medium heat. Add mushrooms; sauté until browned.
3. Add minced garlic and cook 1 minute.
4. Stir in Traditional Balsamic and let reduce slightly.
5. Lower heat, add heavy cream, and stir in cheese. Add pasta and toss, using reserved pasta water to loosen sauce if needed.
6. Season and garnish with parsley.

Tasting Note: Earthy mushrooms soaked with garlic and balsamic sweetness swirl in a rich, creamy hug around every noodle.