Creamy Mushroom Pasta

1. Bring a large pot of water to a boil. Add Banza Rotini and cook according to package directions.

2. While pasta cooks, heat 1 tbsp butter and 3 tbsp olive oil in a medium pan over medium-high heat. Once butter is melted, add mushrooms and toss to coat. Cook, without stirring, for 5-7 minutes or until mushrooms begin to crisp up. Stir well, then cook for another 5 minutes without stirring, until mushrooms are golden all over. Remove from pan and season with salt and pepper as desired.

3. Add remaining 1 tbsp butter, onion, and garlic to the pan from mushrooms and return to medium heat. Cook until onions are softened and garlic is fragrant, 3-4 minutes. Add broth and heavy cream and bring to a simmer. Cook, simmering, for 5-7 minutes, or until sauce has reduced by almost half.

4. Remove from heat, add pasta and mushrooms, and toss to coat. Taste and season with salt and pepper as desired. Garnish with parsley.