Rating: 4.63 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.

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total:
40 mins
Servings:
6
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Ingredients

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Directions

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  • Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.

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  • Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.

  • Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.

  • Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.

Nutrition Facts

339 calories; protein 14.6g; carbohydrates 54.9g; dietary fiber 9g; sugars 4.8g; fat 8g; saturated fat 3.1g; cholesterol 14.4mg; vitamin a iu 325.7IU; vitamin c 3.2mg; folate 45mcg; calcium 113.7mg; iron 2.6mg; magnesium 69.2mg; potassium 559.6mg; sodium 537.3mg; thiamin 0.3mg.
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