Here is a meal that can be on the table in under 30 minutes. It is a real comfort meal with no heavy sauce just lots of mushrooms and a few other fridge/pantry items to make it easy to put together on a weeknight.
I ended up using angel hair pasta (as my choice was limited to that or elbow macaroni) but a wider noodle like fettuccine or farfalle would be even better.
Use vegetable broth to make this a vegetarian dish.
2 tablespoons olive oil
8 ounces fresh mushrooms, cleaned and sliced
½ cup diced onion, about 1 small onion
2 tablespoons unsalted butter
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary leaves
½ teaspoon kosher salt
½ teaspoon Aleppo pepper or red pepper flakes
½ cup vegetable or chicken broth
Enough pasta for two people – try bowtie or fettuccine
¼ cup freshly grated Parmesan cheese
Bring salted water to a boil for the pasta.
In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the mushrooms and cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, 8 to 10 minutes. Add the onion and sauté until softened and golden, about 5 minutes.
Reduce the heat to medium, add the butter and let it melt. Stir in the garlic, rosemary, salt and pepper just until fragrant, about 30 seconds. Add the broth and simmer until reduced by half, about 5 minutes. Reduce the heat to its lowest setting and cover to keep warm.
Meanwhile, add the pasta to the boiling water and cook until al dente. When the pasta is ready, drain while reserving some of the pasta water. Stir the pasta into the skillet with the mushrooms. Add a splash or two of reserved pasta water if necessary.
Remove the skillet from the heat and sprinkle with the grated cheese. Toss and serve warm.