Creamy Mushroom Pasta
This one pan meal is easy enough to make from scratch on a weeknight! And don’t just use white button mushrooms - mix it up and use a variety; whatever is available where you are.
Ingredients:
8 oz (225g) fresh pasta
8 oz (225g) mushrooms, chopped
2 Tbsp (30 mL) butter
1/3 cup (75 mL) white wine
1 cup (250 mL) 35% cream
1 cup (250 mL) broth (chicken, beef, or veg)
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) Marmite
Salt and pepper
Parmesan cheese, for serving
Method:
Melt butter on medium-high heat in a pan.
Add mushrooms and sauté until they have released most of their moisture, browned and fragrant.
Add the wine, cream, broth, balsamic, and Marmite.
Bring to a boil.
Boil until the sauce has thickened almost to your desired consistency.
Add pasta to the sauce and cook until al dente.
If the sauce gets too thick, add some extra liquid.
Season to taste with salt and pepper.
Sprinkle with Parmesan at the table.
Prep Time: 30 minutes
Servings: 2
