Arugula and Black Pepper Parmesan Rose Sauce

I know it's been a few days since I posted last...This rainy week has got me feeling a little unmotivated, if you can't tell.

A few days ago I made a gorgeous pasta sauce to pair with some bucatini, which is my favorite type of pasta. The sauce was supposed to be a classic Alfredo, which is what my mother asked me to make...but then she left to go pick my brother up and I decided to mix it up a bit.

I knew that my mom wanted a cream sauce, but I always go for a red sauce, so I decided to compromise. I completely made this up from the ingredients I could scrape up from my bare fridge, but it all worked out pretty well in the end! Everybody was happy, and we all went up for seconds.

This sauce is simple and easy to make, while at the same time being full of flavor and open to your own interpretation. #elkinthekitchen

Arugula and Black Pepper Parmesan Rose Sauce 

Ingredients
5 mushrooms, cleaned and chopped
3 sprigs of thyme
7 cherry tomatoes, chopped
3 cloves of garlic, crushed
2 Tbsp butter
1 Tbsp olive oil
1/2 pint heavy cream
3 Tbsp coarsely chopped Parmesan, plus more for serving
2 handfuls arugula
salt and fresh cracked black pepper to taste
1 box pasta of your choice, I used bucatini

Directions
1. Melt the butter in a small saucepan. Add olive oil. Once heated up, toss in the mushrooms, cherry tomatoes, thyme, and garlic. Sauté for about 5 minutes on medium/low heat, making sure not to burn the garlic.
2. Pour in a dash of cream and all the cheese, and cook until the cheese has melted a bit. Pour in the rest of the cream and cook, stirring, until it is simmering and has reduced.
3. Boil heavily salted water and cook your pasta until al dente.
4. Add salt and pepper the sauce to your taste, as well as some extra cheese if you'd like. Turn off heat and gently stir in the arugula. Once the pasta is done cooking, stir that into the sauce as well and enjoy!