- 2 cups heavy cream
- 2 cloves garlic, sliced
- 1 shallot, thinly sliced
- 1 T. fresh thyme, chopped
- salt and pepper
- 1½ cups water
- 1 pound cavatappi or macaroni pasta
- 1 pound cremini mushrooms, quartered
- 4 T. unsalted butter
- 8 oz. Trader Joe's Mushroom Medley
- 8 oz. mascarpone cheese (or full fat sour cream)
- 1 cup grated Parmesan
DIRECTIONS
- Combine the cream, garlic, shallot, thyme, 2 t. salt, a generous amount of pepper and 1½ cups water in a large pot and boil uncovered, over medium-high heat.
- Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam for 9 to 10 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushroom mix, salt and and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes.
- When the pasta is al dente, turn the heat back to low and stir in the mascarpone, Parmesan, and cook until silky and smooth.
Recipe Image: Foodhub
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