Pasta with Creamy Mushroom Sauce
Who doesn't love a bowl of creamy pasta and who doesn't love mushrooms and garlic. You know where I am going; This Pasta with Creamy Mushroom Sauce will be dead center in your wheelhouse.
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Servings: 2 people
Ingredients
- 4 ounces pasta pappardelle
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1/4 onion chopped
- 8 ounces mushrooms sliced
- 2 tablespoons white wine
- 1/2 cup cream
- 1/4 cup Parmesan cheese grated
- salt and pepper
- 1 teaspoon rosemary chopped
Instructions
- Bring water and salt to a boil, add the pasta and cook according to the directions on the packaging.
- While the pasta cooks, heat oil and butter in a skillet, add the garlic and onions until translucent. Then add the mushrooms and some salt and pepper. (2-3 minutes) (Note 1)
- Cook until the mushrooms are brown and tender and most of moisture is evaporated. (2-3 minutes)
- Add the cream and white wine to the skillet and 1/4 cup of pasta water. Simmer until thickened, stir occasionally. (2-3 minutes) (Note 2)
- Add the Parmesan cheese half of the rosemary and salt and pepper if desired. You may want to add more pasta water to achieve the thickness you prefer.
- Add pasta and toss to coat the pasta with the sauce.
- Divide over 2 bowls and sprinkle with the remaining rosemary. (Note 3)
Notes
- For this sauce I prefer to slice the mushroom over chopping them in quarters. The slices are more tender and can 'slide' easy with the sauce to coat the pasta.
- If you don't like to use wine, add chicken of vegetable broth instead.
- If you don't like rosemary, you can use chives, parsley or thyme.
Nutrition
Calories: 621kcal | Carbohydrates: 50g | Protein: 16g | Fat: 39g | Saturated Fat: 20g | Sodium: 283mg | Fiber: 3g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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