Light yet hardy pasta that’s “meaty” from the Cremini mushrooms.

• 5 Tbs. butter
• 1 large onion, chopped
• 1 pound Cremini mushrooms, sliced
• 1 1/4 cups heavy cream
• 2 Tbs. dry Sherry
• 1/4 tsp. thyme
• 1 pound penne
• 1/4 cup parsley
• 3 Tbsp. Parmersan cheese

Melt butter over medium-high heat.  Add onions and sauté 8 minutes.  Add mushrooms and sauté 6 minutes.  Add cream, sherry, thyme, and cook until sauce consistency, about 5 minutes.  Season to taste.  Cook pasta according to package directions. Drain.  Toss sauce and pasta.  Sprinkle with parsley and Parmesan.

4 Servings.