Pasta with Mushroom Cream Sauce
You might not think of pasta as a Christmas dish, but this is a great addition.
- 1 pound bow tie pasta (farfalle)
- 2 tbsp butter
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 2 to 3 cups sliced shiitake, portabello, cremini, or button mushrooms
- 2 cups heavy cream
- salt (to taste)
- ground black pepper (to taste, 1 tsp or so)
- 1/2 cup grated Romano or Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over medium heat. Saute onion and garlic until tender and translucent, but not burned. Add mushrooms and allow to saute until browned and moisture has evaporated. Gradually stir in heavy cream. Cook, stirring constantly for 7 to 10 minutes or until sauce has thickened. Season with salt and pepper. Remove from heat and stir in cheese. Toss with cooked pasta until evenly coated. Serve immediately. Makes 4 servings. Enjoy!