Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup acini di pepe or pastina
  • 4 cups vegetable broth, low sodium
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Place a pot over medium-high heat and melt the butter with olive oil. Add the sliced mushrooms in a single layer and sear without stirring until they develop a mahogany-colored crust.
  2. Stir in the minced garlic, salt, and pepper, cooking for another 60 seconds until fragrant.
  3. Add the pastina to the pot and stir for 1 minute to toast the grains in the mushroom butter.
  4. Pour in the broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 8–10 minutes until the pasta is al dente and the liquid has reduced by half.
  5. Remove the bay leaf. Stir in the heavy cream and parmesan cheese over low heat for 2 minutes until the sauce is thick and glossy.
  6. Fold in the fresh parsley and stir in the lemon juice immediately before removing from heat.