Creamy Mushroom Pasta
This truly is a restaurant-worthy dairy delicacy.
Servings: 6 -8
Ingredients
- 8 ounces fettuccine
- 2 tbsp butter
- 1 lb sliced steak mushrooms or large baby bella mushrooms
- 2 garlic cloves, crushed
- 1 tsp pareve beef broth powder, dissolved in ⅓ cup water
- ⅓ cup semisweet or dry white wine
- 1 ½ tsp low sodium soy sauce
- 1 tsp cornstarch
- 2 tsp Dijon mustard
- 1 tso sea salt
- ¼ ½ tsp black pepper
- ½ cup heavy cream
- 1 tbsp dried parsley flakes
Instructions
- Prepare pasta according to package instructions. Drain; rinse and set aside.
- Melt butter in a large skillet over medium-high heat. Add sliced mushrooms and garlic. Stir until well coated. Sauté for 10-15 minutes until all mushrooms are slightly browned. Transfer to a bowl.
- Combine pareve beef broth, wine, soy sauce, cornstarch, mustard, salt, and pepper in a small bowl. Add mixture to the skillet; bring to a boil. Stir until mixture begins to thicken, about 1 minute. Add cooked pasta and mushrooms; stir to coat.
- Add heavy cream and parsley flakes. Stir until well combined. Remove from heat and serve.
