Add the olive oil, garlic, onions, and mushrooms into a large sized pot over medium-high heat.
Cook until lightly golden, fragrant, and most of the water evaporates, about 6 – 8 minutes.
Add all of the remaining ingredients to the pot.
Continue to cook and stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.
Continue to cook for 20 – 25 minutes until pasta is tender, absorbs most of the liquid and flavors combine.
Adjust seasoning to taste.
Serve immediately with sprinkled red chili flakes and slices of toasted baguette.
Video
Notes
Replace the half + half and parmesan cheese with your favorite substitutes.Use gluten free fusilli if your wish! You can even pick a different shape of pasta! Prepare your sliced baguette OR sourdough by adding olive oil to a large skillet over medium high heat. Add to the pan when hot, and toast on each side until preferred doneness. This dish is awesome for cold days, dinner parties, potlucks, or ANY DAY.Store this in an airtight container in the fridge for 5 – 7 days. Reheat to serve.