Sour cream becomes a silky sauce for pasta when you stir it in off heat; this version adds mushrooms and thyme from the spice rack for earthiness. A weeknight dinner that feels effortless and tastes far better than the ingredient list suggests.

Serves 2. 25 minutes, 20 at the stove.

About 620 calories a serving, 17 g protein, 72 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz pasta. Cook until just tender, about the time on the box, then drain and set aside, reserving 1/2 cup pasta water.12 min
2. While the pasta cooks, slice 8 oz mushrooms into 1/4-inch pieces. Melt 2 tablespoons butter in a wide pan over medium-high heat and cook the mushrooms until they release their liquid and begin to brown, about 8 minutes, stirring often.8 min
3. Mince 2 garlic cloves and add them to the mushrooms along with 1 teaspoon dried thyme. Cook for 1 minute until fragrant.1 min
4. Remove the pan from heat and stir in 3/4 cup sour cream until smooth. Add the cooked pasta and toss, adding pasta water a splash at a time until the sauce coats the noodles but is not soupy.
5. Taste and adjust salt and pepper.

Note Swap the mushrooms for caramelized onions or soft cabbage. Leftovers keep two days covered in the fridge; reheat gently with a splash of water. Serve with a green salad or side of bitter greens.