Tuesday, February 27, 2018

Classic Pasta And Mushrooms

Sometimes you just want to make something simple.  Maybe use some leftover chicken or maybe some cherry tomatoes. And sometimes it can get even more simpler than that depending on how hungry you are. This is my go to quick meal. Why reach for that pack of Ramen Noodles or that can of soup when you can make a rich and creamy pasta dish in no time. Sometimes just a handful of ingredients spell out comfort food at its best.

Classic Pasta and Mushrooms

3 cloves Garlic, Minced
½ cup Cremini or white button mushrooms, sliced thin
1 cup Low Sodium Chicken Broth (OR Dry White Wine)
1 cup Heavy Cream
1/4 cup Parsley, Minced
1/2 cup Freshly Grated Parmesan Cheese
 Salt and pepper to Taste
1 pound Thin Spaghetti Or Angel Hair Pasta
Extra Parmesan, For Sprinkling

Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta and then return to the cooking pot. Save some of your pasta water in a separate cup.

In a large skillet, heat olive oil over medium-high heat.  Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.

Next, pour in chicken broth or white wine.  Using a wooden spoon, stir while scraping the bottom of the pan to loosen any bits. Continue to cook over medium-high heat for several minutes or until the liquid is reduced by half.

 Reduce heat and pour in heavy cream.  Continue to stir until sauce thickens.  Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.

Add cooked pasta to a large bowl. Add half the sauce from the pan and toss well.  Then add remaining sauce as needed. If sauce gets to thick, use pasta water to thin it out. Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.

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