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Ingredients

  • 1 lb bow tie pasta
  • 1 tablespoon butter
  • 16 ounces sliced baby portabella mushrooms
  • 1/2 cup chopped onions
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons parsley

Directions

  1. Cook pasta according to package directions, omitting any salt or fat. Drain.
  2. Melt the butter in a large nonstick skillet over medium-high heat.
  3. Add the mushrooms, onion, shallots, garlic, 1 tsp salt, and pepper.
  4. Cook until liquid evaporates and mushrooms are tender, approximately 12 minutes, stirring occasionally.
  5. Add wine; cook 2 minutes or until liquid evaporates, stir occasionally.
  6. Remove from heat.
  7. Add the cooked pasta, whipping cream, cheese, parsley, and remaining 1/2 tsp salt. Garnish with addition minced parsley if desires. Serve immediately.

 

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