Linguine with Mushroom & Garlic Cream Sauce
Yield
2 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoon |
butter
|
|
| 8 | ounce |
mushrooms
sliced |
|
| 3 | medium |
garlic cloves
minced |
*
|
| ½ | teaspoon |
rosemary leaves
dried, crumbled |
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 4 | ounce |
pasta, linguine
dried |
|
| 2 | ounce |
bel paese cheese
cut into small cubes |
* |
| 1 | x |
parsley leaves
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 3 | medium |
garlic cloves
minced |
*
|
| 2.5 | ml |
rosemary leaves
dried, crumbled |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 115.6 | ml/g |
pasta, linguine
dried |
|
| 57.8 | ml/g |
bel paese cheese
cut into small cubes |
* |
| 1 | x |
parsley leaves
chopped fresh |
*
|
Directions
Melt butter in heavy large skillet over medium-low heat.
Add mushrooms, garlic, rosemary and generous amount of pepper.
Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes.
Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water.
Drain well.
Add pasta and cheese to sauce and stir until cheese melts.
Sprinkle with parsley and serve.
