CREAMY MUSHROOM HERB PASTA
One day, I was changing my blog post on Mushroom Herb Gravy in anticipation of Thanksgiving. As I tried to avoid drinking the gravy straight out of the pan, I thought, “Maybe I can turn it into a sauce for pasta.” …” and that’s what I decided to do it. In addition to a bit of cream to give it body and a deliciously thick fettuccine that soaks the yummy sauce, This creamy Mushroom Herb Pasta was created.
WEEKNIGHT GOURMET
This creamy and rich pasta is quick and easy to prepare for a busy weeknight. Serve it with homemade garlic bread and a simple salad, and you’ll have a meal worthy of any dining establishment… only you prepared it yourself for a fraction of the cost. Go ahead and eat the pasta, Girl. You deserve it.
WHAT KIND OF MUSHROOMS ARE BEST?
I used regular white button mushrooms to make this creamy herb pasta. If you’re willing to stretch your budget, you can substitute some baby Bellas or more giant portobello mushrooms (sliced in half to make them smaller). There’s more color and a more flavorful taste with Bellas.
DO I HAVE TO USE FRESH THYME?
Using fresh thyme is unnecessary, but you’ll enjoy a savory flavor by using it for this recipe. While I did use rub-on (dried), Sage, if you have fresh sage in your pantry, I’d recommend using this. It’s only one or two sage leaves chopped.
INGREDIENTS
8 oz mushrooms ($1.99)
12 oz fettuccine ($0.75)
Two cloves of garlic, chopped ($0.16)
Three tablespoons butter ($0.33)
3 Tbsp all-purpose flour ($0.03)
1.5 cups vegetable broth ($0.19)
Three sprigs of fresh thyme (or 1/4 teaspoon dried) ($0.32)
1 tsp of sage rubs ($0.10)
Half and half 1/2 cup ($0.62)
Salt and pepper according to your preference ($0.05)
INSTRUCTIONS
Clean the mushrooms thoroughly to remove debris or dirt, then slice them into thin slices.
Start cooking the pasta by the instructions on the package. Cook the pasta until it is al dente. Then take it out and drain it in a colander. As the pasta softens, it will after being dipped in the delicious mushroom herb sauce. Don’t overcook it.
While the pasta cooks, prepare the garlic and butter in a large skillet, sauté the garlic on medium-high heat for about 2 minutes or until tender and fragrant. Don’t let the garlic or butter turn brown.
Add the sliced mushrooms and continue cooking until they are dark brown and the water released has gone away (5-7 mins). Reduce the heat to medium-low, then add the flour and cook until the flour starts to cover the base of the pan and becomes golden brown (about 3-4 minutes).
Incorporate the vegetable broth into the skillet along with the mushrooms and flour. Stir until the flour is dissolved from the base of the pan. Add the sage, thyme, and a little freshly cracked black pepper. The heat should be increased to medium-high, and let the sauce boil when it’s thickened.
Mix half and the half into the sauce, and let it return to a slow simmer. The sauce should be tasted and adjusted with the amount of salt or pepper required (the amount of salt you need will be contingent on the kind of broth you use. I added about 1/4 tsp).
Add the pasta that has been rinsed and the sauce to the pot. Mix to coat and let the pasta cook through at a moderately low temperature. It will take in some of the flavors and liquid and add flavor to the sauce. Serve it hot.
