Broccoli and shiitake garlic cream pasta

I was craving something creamy and did what I could with the ingredients I had on hand.

Broccoli and Shiitake Garlic Cream Pasta

1 portion wholemeal pasta (I used fusilli but any kind of pasta works, really)

1 tbs unsalted butter

1/2 onion, diced

3 cloves of garlic, minced

1 handful broccoli florets

4 emperor shiitake mushrooms, sliced

150-200ml whipping cream

coarsely ground sea salt

coarsely ground black pepper

1/4 tsp thyme

1. Cook the pasta in a pot of boiling water. When done, set aside.

2. Heat the butter in a pan, sauté onions and garlic over high heat until the onions turn translucent.

3. Throw in the garlic and shiitake mushrooms, continue to sauté until the broccoli turns bright green and the garlic begins to brown.

4. Add the whipping cream, turn down the fire to medium-low heat. Add more whipping cream if necessary.

5. Season with sea salt and thyme.

6. When the broccoli looks cooked, add the cooked pasta and sauté until all the pasta is covered with the cream sauce.

7. Pour the pasta into a large bowl, add the black pepper and more salt to taste. Serve.

You can make this dish with a combination of different vegetables. I think asparagus and shiitake mushrooms would work nicely. Alternatively, you could replace the whipping cream with half-and-half, and add parmesan cheese for more flavour. If you like to add white wine to your cream sauce, a tablespoon would give it a nice sweetness.