Shelly's Recipe

Pasta with Creamy Mushroom Sauce

Category: Noodles / Pasta

Serves 4

1 pound pappardelle pasta
salt
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 onion, minced
1 clove garlic, smashed
8 ounces whole baby bella mushrooms, stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese, grated

1.Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta. Set aside.

2.In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.

3.Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.

4.Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.

5.Garnish with additional cheese if desired.