Creamy Mushroom Pasta

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Cleaning out the pantry, I came across a box of trottole pasta. I am sure they were purchased for their interesting shape. (what’s your favorite pasta shape?) I decided to dust it off and give it love. Bon Appétit

  • 1 cup of trottole pasta
  • 1 cup Classico alfredo pasta sauce
  • 12-14 mushrooms
  • 2 – 3 tbsp butter
  • 2 garlic cloves
  • 1/2 onion
  • 3 sprigs of fresh thyme
  • 1/2 cup freshly grated parmesan cheese

Preparation: Bring a large pot of salted water to a boil, add the pasta and cook for eight to 10 minutes or until tender yet firm. Meanwhile, slice mushrooms. Melt butter in a large skillet over medium heat. Add garlic and onions. Cook for one minute. Turn heat up to high. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden – around five minutes. Turn heat down to medium high. Add pasta, about 3/4 cup of reserved pasta water, Classico alfredo pasta sauce,thyme and parmesan and stir.

Processed with MOLDIV

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2 Responses to Creamy Mushroom Pasta

  1. Paola says:

    Nice and strange shape

    Liked by 1 person

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