Creamy Mushroom Pasta
Hello family and friends! I hope you’re all are having a great day. I wanted to share this recipe (a Rachael Ray) from her Everyday with Rachael Ray magazine. I’m not a big fan of her (she’s too “exag” as a host and find her annoying sometimes) but every now and then I still watch some of her reruns on the food network. I do subscribe to her magazine because I enjoy the food pictures and it’s easy to follow her recipes. This pasta recipe was delicious and will probably make this again sometime (we do eat this kind of food in moderation because of the high cals). Her original recipe called for fusilli pasta. I have fusilli in my pantry but I prefer spaghetti, so that’s what I used instead. I also added some shiitake mushrooms because they’re my fave kind of mushroom. If you like pasta dishes,you should try this one (simple and tasty!).
Creamy Mushroom Pasta (recipe:Rachael Ray)
1 lb. fusilli 1 onion,chopped
3 tbsp. plus 1 tsp. olive oil 2 cloves garlic,chopped
1/4 cup panko 3/4 cup heavy cream
8 oz. cremini mushrooms, sliced 1/2 cup grated Parmesan
2 tbsp. chopped fresh sage 2 tbsp. white wine
1. Bring a large pot of water to a boil. Salt the water and add the fusilli;cook until al dente. Drain, reserving 1/2 cup pasta cooking water.
2. Meanwhile, in a small skillet,heat 1 tsp.oil over medium-high. Add the panko and toast,stirring, until golden, 3 minutes; transfer to a plate.
3. In a large skillet, heat 2 tbsp oil over medium-high. Add the mushrooms and sage. Season with salt and pepper and cook, stirring, until browned, 5 minutes. Transfer to another plate. Reduce the heat to medium. Cook the onion and garlic in the remaining 1 tbsp oil, stirring, until softened, 4 to 6 minutes;season.
4. Add the mushrooms,fusilli,reserved pasta cooking water,cream,parmesan and wine to the large skillet. Cook over medium, stirring often, until the sauce thickens, about 3 minutes;season. Divide among the plates;top with the panko.