4. Would you like to eat a pasta that does not mess around?
5. Do you feel that you yourself do not mess around, and are thus prepared to get a fairly serious cream mushroom garlic wine situation on the fast track to your mouth?
6. When cooking with wine, are you interested in using some for the dish and some just on the side, for yourself? Will you at least humor that idea?
7. Are you definitely 100% not on a diet?
If you answered yes to all of these questions, perhaps you are my soulmate. If you answered yes to even one of them, I know what you need to make for dinner.
You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND cheese? Yeah ok, I can do that, I can dig that, I can whip that up and inhale that and then dream about it later. No Regrets Pasta. —Kendra Vaculin
(half a box) pasta -- I used those lil' spiraly ones because I like those, but fettuccini would give this a stroganoff vibe
portobello mushrooms, chopped
cloves garlic, minced
salt and pepper
parmesan cheese, for serving
In This Recipe
Prepare pasta according to the box. You know how to make pasta. You’re very smart.
Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the 'shrooms to cook down until they're browned and fragrant.
Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Let boil for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper.
Pour sauce and 'shrooms over pasta. Sprinkle with Parmesan to serve, and then gobble.