Creamy Mushroom and Almond Pasta

Creamy Mushroom and Almond Pasta created by Lori Mama

As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, http://poppyseedsandtigerlilies.blogspot.com/2009/11/magazine-mondays-creamy-mushroom-and.html , 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.

Ready In:
20mins
Serves:
Units:

ingredients

directions

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

@Busters friend
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@Busters friend
Contributor
"As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, http://poppyseedsandtigerlilies.blogspot.com/2009/11/magazine-mondays-creamy-mushroom-and.html , 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."
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  1. Lori Mama
    Creamy Mushroom and Almond Pasta Created by Lori Mama
    Reply
  2. Lori Mama
    Enjoyed by all. Made for Theirs Yours Mine Photo Event. :)
    Reply
  3. Busters friend
    As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, http://poppyseedsandtigerlilies.blogspot.com/2009/11/magazine-mondays-creamy-mushroom-and.html , 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.
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