Prep the Ingredients: Slice about 8 ounces of mushrooms and mince 3 cloves of garlic. Gather a large pot for boiling water and a skillet for sautéing.

Cook the Pasta: In a pot, bring salted water to a boil. Add 8 ounces of penne pasta and cook until al dente, about 9-11 minutes. Reserve ½ cup pasta water, drain, and set aside.

Sauté the Aromatics: Heat 2 tablespoons of olive oil in a skillet. Add minced garlic and sauté for 30 seconds. Add sliced mushrooms and stir for 5-7 minutes until browned.

Deglaze with Balsamic Vinegar: Pour in ¼ cup of balsamic vinegar over the mushrooms. Allow to bubble for 2-3 minutes until reduced.

Create the Creamy Sauce: Reduce heat and add 1 cup of whipping cream. Stir for 1-2 minutes until creamy.

Combine the Pasta and Sauce: Add cooked penne to the sauce, tossing to coat. Use reserved pasta water if needed to adjust consistency.

Serve and Garnish: Remove from heat and serve warm. Sprinkle with grated Parmesan or nutritional yeast.