Recipe by Dee Licious
This is a delicious pasta that I've been preparing for years. It is simple, delicious, and better than any restaurant pasta I've had (and I've had a lot of restaurant pasta)!
Top Review by Fourgaia
I made this tonight, and it was very good. Everyone loved it. We eat at home most nights, and this will go into rotation. It's subtle yet tasty. The Vermouth blew me away. Such a nice addition to flavor. I used 2% milk, and it was just fine. I served it with fresh steamed green beans and a apple salad (chopped apples, few raisins, little honey, splash of lemon juice, pinch of nutmeg or cinnamon).
- 8 ounces bow tie pasta, cooked and drained (1/2 box)
- 2 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 1⁄2 medium onion, chopped
- 1⁄2 teaspoon basil, prepared (from jar)
- 1⁄2 teaspoon oregano, prepared (from jar)
- 4 tablespoons butter
- 2 large portabella mushrooms, chopped
- 1⁄4 cup dry vermouth
- 1⁄2 cup heavy cream (or more if desired, can use up to 1 cup)
- salt & pepper
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Cook pasta per directions on box (al dente).
- heat olive oil in skillet.
- add garlic and onion and saute for 5 minutes (until light brown).
- Add chopped mushrooms, basil, oregano, salt & pepper.
- add butter and saute until mushrooms are almost tender.
- add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
- Add cream and cook until slightly thickened.
- when pasta is done drain and mix with pasta over low heat until coated.
- Add parmesan cheese to taste and serve.