Mushroom Cream Sauce

• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 sprigs thyme
• 1 cup half-and-half
• 1 1/2 tsp cornstarch
• Salt and freshly ground black pepper
• 1/2 lb mushroom ravioli or spaghetti

Heat olive oil in a wide-bottomed pan. Sauté onions and garlic, browning slightly. Add the mushrooms and cook on medium heat until they become softened. Add thyme, salt, and pepper. Stir to combine.

In a small bowl, stir together half-and-half and cornstarch until smooth. Add mixture to the pan and bring to a simmer. Lower the heat and cook for an additional minute until slightly thickened.

Bring water to boil in a large stock pot. Salt and cook pasta according to package instructions before draining. Pour sauce over cooked pasta and serve.