Creamy Mushroom and Almond Pasta

Total Time
Prep 10 mins
Cook 10 mins

As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, , sure hit the spot. The author notes this is a recipe she adapted from volume 38 of Donna Hay magazine. Both the dish & the blog are worth checking out. I am posting so I misplace neither. Can be made really vegetarian with vegetable stock in place of the beef stock. Serve with your favorite sauteed green or simple green salad for a full meal.

Ingredients Nutrition


  1. Cook the pasta in salted water according to package directions (about 8 minutes).
  2. While the pasta cooks, saute mushrooms in olive oil until lightly browned.
  3. Add the sage leaves, almonds and garlic and cook about 2 minutes.
  4. Add sherry, stock, cream, salt and pepper.
  5. Cook 3-4 minutes until slightly thickened.
  6. Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.
Most Helpful

Enjoyed by all. Made for Theirs Yours Mine Photo Event. :)

Lori Mama December 09, 2009