The beef broth adds a lot of depth to this. Use homemade if you can. If you're keeping it vegetarian, swap it out.

Serves 6

12 oz cremini mushrooms, sliced
1 shallot, finely diced
4 oz butter
1 T olive oil
6 cloves garlic
1 lb pasta of your choice (Rao's rotini is A+)
1+ cup beef broth (or veggie broth)
4 oz cream cheese
a few splashes half and half
squeeze of fresh lemon
1 cup freshly grated parmesan cheese
Italian parsley, chopped

Heat olive oil and butter in large skillet with tall sides. Saute shallots for a minute. Add in the mushrooms and saute for three minutes more. Add the garlic and continue to cook for another four minutes or so. Add in the broth and bring to a boil. Reduce down for a few minutes until much of the liquid is absorbed. Add in lemon juice, parmesan cheese, and cream cheese. Whisk together until smooth sauce forms. Finish with half and half and cook until the sauce thickens a bit and comes together. Finish with fresh parsley and more parmesan, if desired.