Honey Balsamic Glazed Mushroom Pasta

• 12 oz penne or rigatoni pasta
  
• 2 tablespoons olive oil
  
• 1 small shallot, finely chopped
  
• 3 cloves garlic, minced
  
• 12 oz mixed mushrooms (cremini, baby bella, or portobello), sliced
  
• 1/4 cup balsamic vinegar
  
• 2 tablespoons Double Barrel Honey
  
• 1/4 teaspoon crushed red pepper flakes (optional)
  
• Salt and pepper, to taste
  
• 1/4 cup fresh parsley, chopped
  
• Grated Parmesan cheese, for serving

INSTRUCTIONS:

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
   

2. Sauté Aromatics and Mushrooms:
   In a large skillet, heat olive oil over medium heat. Add the shallot and garlic and sauté until fragrant and translucent, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook until they release their moisture and begin to brown, about 8-10 minutes.
   

3. Add Balsamic and Honey:
   Pour in the balsamic vinegar and Double Barrel Honey, stirring to coat the mushrooms. Let the mixture simmer for 2-3 minutes until it slightly thickens and glazes the mushrooms.
   

4. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet with the mushrooms. Toss well to combine. If the pasta seems dry, add reserved pasta water a little at a time to loosen the sauce.
   

5. Finish and Serve:
   Stir in crushed red pepper flakes if using, and chopped parsley. Adjust salt and pepper to taste. Serve immediately topped with grated Parmesan cheese.

Note: Add in Chicken or Steak for extra protein and flavor

This pasta delivers an earthy, smoky, and slightly sweet flavor profile with the Double Barrel Honey balsamic glaze making it a perfect cozy, sophisticated meal.