Sunday, January 17, 2010

Creamless Creamy Mushroom Pasta

I was so not in the mood for a tomato-based pasta sauce and needed to cook up some fresh mushrooms before they went into slime-mode tonight. I wanted a cream-based pasta that could simply focus all of the mushrooms that I had available. I searched for a sauce without cream as I had none in the house and usually don't and found a suggestion to start the base from a roux. Ok, I can do that.

Here is my take on a creamless cream sauce for mushrooms and pasta. I also thought this would be fabulous with artichoke hearts if you have company who are not fans of mushrooms.

I took ideas from a few different recipes I found online, in my cookbooks and under the influence of Food Network.

Angela Magnuson of Unity Stamps tried this recipe on her family, with her own additions, and loved it. Check out Angela's blog Create This Moment.

Creamless Creamy Mushroom Pasta

Pasta and Mushrooms
8 oz. Farfalle Pasta (Bowtie - Barilla Pasta Plus is my recommended.)
1 lb. fresh sliced mushrooms (Baby Portabellas would be yummy. I had plain old mushrooms.)
1 T. olive oil
2 T. butter

In a stock pot add water, salt and olive oil to boil for the pasta. Cook pasta according to package instructions. Drain and set aside. At the same time heat the butter in a pan and saute mushrooms. When finished set aside.

1 c. chicken stock (or vegetable...We have a couple vegetarians in the family, so I try to accommodate.)
1 c. white wine (gulp down the rest WITH dinner!)
3 T. flour
2 T. butter
1/2 c. parsley
3 T. minced garlic (I used the type pre-minced in olive oil.)
salt and pepper to taste

Add butter to a large skillet and bring to a SLOW simmer. Add flour little by little and whisk in quickly. (Do NOT have the pan too hot or it will burn the flour!) When all the flour is in SLOWLY add in the white wine and stock, whisking constantly. Continue to whisk after all liquid is added and bring to a slow simmer. Add in remaining sauce ingredients. Continue to whisk until the sauce has thickened. Add pasta and mushrooms to the skillet and mix throughly. Serve topped fresh, shredded Parmesan cheese. Don't forget to enjoy it will your leftover white wine. :)


Jen said...

Yummmy Morrisa! I'm not a fan of mushrooms but I will have to try this one...thanks for sharing...yummy!

FibreJunky said...

Oh my, that looks fabulous!! I see a trip to the store for criminis in my future.

Shanna said...


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