Aug 8th, 2009
Mushroom Cream Pasta
Dinner was coming up. It was pretty early for it. But it was best to be prepared. Spotting some mushrooms and pasta, I decided to incorporate the two into a pasta I call Mushroom Cream Pasta.
- 12 oz of any Pasta
- Olive Olil
- 1 pound Mushrooms, wiped clean, and thinly sliced
- 1/2 Onion, diced
- 1 tbsp. chopped garlic
- Dash of Dried Thyme
- 1 tsp. Salt
- 1/2 tsp. Black pepper
- 2 c. Milk
- 1/2 c. finely grated Parmesan
In a large pot of boiling salted water, cook the pasta until al dente. Drain and run cool water over pasta to stop the cooking. Place pasta back in the same pot.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft; 3 to 4 minutes. Add the onions, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon; about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
