Mushroom Garlic Pasta
this is a basic quick dinner with fresh vegetables and cheese. feel free to add zucchini, asparagus, spinach- even cooked salmon - this is very adaptable.
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INGREDIENTS
Nutrition- 2
- 3tablespoons butter
- 1⁄4cup chopped sweet white onion
- 4cups thinly sliced assorted mushrooms
- 1cup chicken broth
- 1teaspoon dried thyme
- 1
- 2⁄3
- 12
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DIRECTIONS
- Preheat oven to 375 and roast the garlic 1 1/4 hours.
- Cook the mushrooms and onions in the butter, on medium heat, for three minutes.
- Add the broth, thyme and bay leaves.
- Turn to low heat and simmer until the liquid is reduced by half.
- Squeeze out the garlic into a small bowl- be careful, it's hot, so release the steam first.
- Mash garlic with a fork until smooth, then add it to the sauce.
- Simmer one minute, remove the bay leaves, add the cream and the cheese and stir a couple more minutes until the cheese has blended.
- Taste it and add salt to your liking.
- add a dash or two of hot sauce.
- Serve immediately over cooked fettucine.
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