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.
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.