Creamy mushroom pappardelle
It's the creamiest of pastas, with a cameo from your favorite fungus.
- 1/2 pound pappardelle pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- Salt and pepper to taste
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup shredded parmesan cheese
- Fresh parsley, chopped
Cook pasta in very salty water. Here is a great guide for cooking the perfect pasta.
In a large saute pan, heat up the olive oil over a medium-low heat.
Add the mushrooms, garlic, and some salt and pepper. Cook until mushrooms are golden brown.
Add in the flour and mix well.
Add in the milk, and increase heat and bring to a simmer. Cook until mixture thickens.
Pasta should be done by the time the sauce comes together.
Transfer the pasta to the mushroom sauce, do not strain or rinse. Mix until all pasta is coated.
Serve topped with parsley.
Related Topics: Vegetarian