Wednesday, May 7, 2008

Creamy Mushroom Pasta

Creamy Mushroom Pasta
From: Dolores Reborn

1/2 pound pasta (I like farfalle for this)
2 tbs butter
4 oz sliced baby bellas
1 cup cream
1 tsp cornstarch
1/4 cup chopped fresh parsley
salt and pepper
1/4 cup grated parmesan

Cook the pasta until al dente. Saute the mushrooms in the butter. Whisk the cream and cornstarch together. Add cream mixture to mushrooms and simmer until thickened. Add the parsley. Salt and pepper to taste. Stir in the parmesan. Add the cooked pasta to the cream sauce.

Serves 4.

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