Tuesday, May 5, 2009

Herbed Creamy Pasta with Mushrooms

2 Tbsp butter
1 cup mushrooms (brown or white)
rosemary (I use a Pampered Chef dry version, but fresh would be good)
garlic salt (although fresh garlic would probably be better)
8 ounces of linquini or pasta of your choice
3/4 cup cream
1/2 tsp nutmeg
1/3 cup grated parmesan cheese (not that stuff in the can, but the real grated kind from the deli section)

Saute mushrooms in butter with salt, pepper, garlic and rosemary. Meanwhile boil pasta until al dente. Once mushrooms are browned, add cream and nutmeg... cook for a couple of minutes until slighty thickened. Add pasta and toss to coat, add parmesan cheese, stir and serve.

You can also add peas to this or shredded carrots. Just be sure they get cooked. You could also add some roasted chicken to make it a complete meal on its own.

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