Creamy Mushroom Pasta – Closet Cooking

Creamy Mushroom Pasta

Prep Time: 10 minutes Prepare dinner Time: quarter-hour Complete Time: 25 minutes Servings: 4

A straightforward pasta tossed in a creamy parmesan mushroom sauce!

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elements

• 1 pound pasta (gluten-free for gluten-free)
• 2 tablespoons butter
• 1 small onion, diced
• 1 pound mushrooms, sliced or chopped
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/4 cup dry white wine (or broth)
• 1 cup hen broth (hyperlink) (or vegetable broth (hyperlink))
• 1 cup heavy/whipping cream
• 1/2 cup parmigiano reggiano (parmesan), grated
• salt and pepper to style

instructions

1. Begin cooking the pasta as directed on the bundle.
2. In the meantime, soften the butter in a big pan over medium warmth, add the mushrooms and onion and cook dinner till tender, about 10 minutes.
3. Add the garlic and thyme and cook dinner till aromatic, a couple of minute.
4. Add the wine and deglaze the pan by scraping any brown bits up off of the underside of the pan and the wine sizzles with a picket spoon.
5. Add the broth and cream, convey to a boil, scale back the warmth and simmer for a couple of minutes.
6. Add the cream and cheese, combine and let the cheese soften into the sauce.
7. Add the pasta and toss earlier than having fun with. (Optionally add a number of the water that the pasta was cooked in to get the sauce to the specified consistency.)

Choice: Add 1 tablespoon white miso paste, on the finish, combine into the sauce.

Vitamin Info: Energy 493, Fats 34g (Saturated 20g, Trans 0.5g), Ldl cholesterol 95mg, Sodium 259mg, Carbs 93g (Fiber 5g, Sugars 7g), Protein 26g

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