Ingredients
- ½ lb uncooked pasta - spaghetti, fettuccine or linguine
- 2 tablespoon olive oil
- 4 minced garlic cloves
- 8 oz cremini mushrooms - cleaned and sliced
- 3 teaspoon cornstarch
- 2 teaspoon dijon mustard
- 2 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ¼ cups heavy cream
- ½ cup freshly grated parmesan cheese
Instructions
- Heat a pot of boiling water and cook ½ lb of pasta al dente, according to the package instructions. Drain and set aside.
- Heat a skillet over medium high heat. Add 2 tablespoon olive oil then sautee 4 minced garlic cloves with 8 oz sliced mushrooms until mushrooms soften. Add the mushrooms to a plate and set aside for now.
- Add 3 teaspoon cornstarch, 2 teaspoon dijon mustard, 2 teaspoon dried thyme, ½ teaspoon salt and ½ teaspoon black pepper to the pan. Stir together.
- Slowly stir in 2 ¼ cups heavy cream. Let the liquid simmer until the sauce thickens, about 2-3 minutes.
- Now add back the cooked mushrooms and heat through for 1 minute.
- Add the pasta noodles and parmesan cheese to the pot and mix together evenly with the sauce. Scoop onto plates and serve.
Nutrition Info
Calories: 803kcal | Carbohydrates: 52g | Protein: 17g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 160mg | Sodium: 562mg | Potassium: 542mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2088IU | Vitamin C: 2mg | Calcium: 276mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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