Linguine with Creamy Mushroom Sauce

Ingredients

-8 ounces Banza chickpea linguine

-2 tablespoons extra-virgin olive oil

-6 cloves garlic, sliced

-1 ½ pounds mixed mushrooms, sliced

-1 cup diced shallots

-1 tablespoon chopped fresh thyme

-1 cup dry white wine

-½ cup sour cream

-¼ cup grated Parmesan cheese plus more for garnish

-1 tablespoon butter

-½ teaspoon salt

-¼ teaspoon ground pepper

-Finely chopped fresh parsley for garnish

Directions

-Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.

-Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.

-Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream, Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.