Mushroom lovers, rejoice! This rich and versatile dish is a delicious accompaniment to meals as a side dish, or may be used as a main dish. With the hearty mushroom flavors and hints of nutty parmesan cheese taste, it's sure to please any mushroom lover!
Mushroom Ragu Rotini
1 12 oz. bag of rotini pasta
1/2 cup heavy cream
4 tablespoons extra-virgin olive oil
3 cloves garlic
1/2 cup flat-leaf Italian parsley
2 cups of mushrooms: combination of white button and portobello
1 tablespoon dried thyme
salt and black pepper to taste
2 tablespoons tomato paste
1/3 cup parmesan cheese
Boil pasta until al dente.
Finely chop parsley.
Saute garlic in olive oil in medium sized pot over high heat until slightly brown. Reduce heat to medium-high, add mushrooms, saute. Add additional olive oil, if necessary. Once water is released, add tomato paste, thyme, salt, and black pepper. Mix, then add heavy cream. Add pasta. Turn off stove, add parmesan cheese, and mix. Top with parsley. Serve immediately.
Serves approximately 5.
No comments:
Post a Comment