“Touchdown” Mushroom Cream Pasta
I made this one up today when I was majorly craving some rich mushroomy goodness in my life. My boyfriend doesn’t eat mushrooms so when I get them it’s a extra special treat and what better way to kick off the NFL season than with this dish? I wanted the mushroom to be the center of the dish which is why I chose a very mild cheese for the cream sauce. The Worsteshire sauce was the “wild card” and gave it a kind of smoky and rustic taste.
Ingredients:
- (1/2) finely shredded onion
- (1 Tbs) shredded garlic
- Olive oil
- (1 package) baby portabello mushrooms
- (1 cup) heavy whipping cream
- (1/2 tsp) Worstcheshire sauce
- (1/2 cup) shredded mozzarella
- Salt to taste
- Pepper to taste
- (2 cups) bow tie pasta
Instructions:
- Place olive oil into a warmed soup pot pan with onion and garlic. Brown until the onions are translucent.
- Begin boiling a pot of lightly salted water for the pasta.
- Add the mushrooms and sauté them until the water from the mushrooms start to appear at the bottom of the pan.
- At that point, add the heavy whipping cream along with the worsteshire, salt, and pepper to taste. Let simmer until the pasta is nearly done.
- Drop the pasta into the seasoned water.
- Add the mozzarella to the sauce and let simmer until the pasta is done.
- Assemble per the picture below and enjoy!
Tips: If the sauce is not thick enough, you can always (in a separate bowl) take some cool water and add starch until it mixes well, and then add to your sauce to thicken.
Yum that looks good, I’ll have to try this recipe.