Step 1

Place palm pasta in a colander, rinse with cool water and allow to drain. Set aside.

Step 2

In a large skillet, heat avocado oil over medium heat. When hot, add sliced garlic. Cook, while stirring, until slightly brown. Transfer to a plate using a slotted spoon or spatula. Set aside.

Step 3

Add mushrooms and red onion to the skillet. Cook over medium heat until edges are brown and vegetables are tender.

Step 4

Stir in the dried thyme, red pepper flakes, and crushed clove of garlic. Cook until fragrant, about one minute.

Step 5

Add the white wine vinegar to the pan. Cook, scraping up browned bits, until vinegar consistency becomes slightly syrupy. Stir in heavy whipping cream and cheese. Bring to a simmer, stirring constantly, until mixture is smooth and slightly thickened.

Step 6

Stir in noodles and simmer a few minutes to heat through. Taste and add salt and pepper to taste, if desired. (I used about ½ teaspoon salt and ¼ teaspoon pepper.) Stir in fresh parsey leaves.

Step 7

Serve pasta with browned garlic and fresh thyme leaves sprinkled on top.