Prep 20 mins
Cook 20 mins
Did you know that pasta is low in fat and high in complex carbohydrates which gives you energy? A half cup serving of cooked pasta contains a mere 99 calories, less than half a gram of fat and less than 5 mgs. of sodium. It is advised that when making pasta dishes, one must choose a pasta shape and sauce that complement each other.
- 400 g mushrooms
- 1 clove garlic, peeled and crushed
- 150 ml stock (Use chicken or vegetable stock depending on whether you are making this for a vegetarian or a non-ve)
- 200 ml cream
- 2.46 ml salt
- 29.58 ml butter
- 1.23 ml black pepper
- 88.74 ml fresh parsley, washed and finely chopped
- 14.79 ml olive, chopped
- Heat butter in a skillet.
- Simmer mushrooms in it.
- Add garlic.
- Pour in stock.
- Stir in cream.
- Boil the sauce, uncovered, until it thickens.
- Add salt, pepper and parsley.
- Transfer the prepared pasta into a serving dish.
- Pour the above prepared sauce over the pasta.
- Top with olives.
- Serve immediately.
I'm surprised this recipe hasn't been reviewed previously as it has common ingredients and is a quick meal to prepare. Even better it tastes good and my 3 year old ate it with gusto. I used the Australian mountain pepper instead of ordinary pepper, and pasta spirals for the pasta. Otherwise the recipe was made as written. The olives provide a nice salty touch which often is lacking with cream based pasta sauces. Thanks Char!