Creamy Mushroom Pasta
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You are less than half an hour away from this super-creamy pasta being ready to devour. This dish uses whole wheat spaghetti coated in an indulgent sauce and mushroom broth – all with a subtle hint of garlic-y goodness.
Ingredients
Serves
4 serving- 4 4 cup cup Pacific Foods® Organic Mushroom Broth divided
- 12 12 ounce ounce whole wheat spaghetti, bucatini or other long noodle
- 1 1 tsp tsp olive oil
- 2 2 cloves cloves garlic minced
- 10 10 ounce ounce mushrooms thinly sliced
- 0.25 0.25 tsp tsp crushed red pepper flakes
- 1 1 tbsp tbsp balsamic vinegar
- 2 2 tbsp tbsp heavy cream
- 0.25 0.25 cup cup parsley
- Parmesan cheese for topping
Organic Mushroom BrothInstructions
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Place 3¾ cups Pacific Foods® Organic Mushroom Broth plus ½ cup water in a large pot over medium-high heat and bring to a boil. Add the noodles, gently letting them soften into the liquid, then reduce heat to medium. Cook, stirring often until noodles are al dente and liquid is absorbed, about 10 minutes depending on pasta brand.
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While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil and garlic and cook, stirring often, for 30 seconds or so until garlic is just golden, taking care not to burn. Add the mushrooms in a single layer and let sit for a minute or two so mushrooms can brown.
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Gently stir, then allow them to sit again to create a golden crust. Once mushrooms are tender, add in the remaining ¼ cup mushroom broth and crushed red pepper flakes. Let cook until broth is completely absorbed.
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Whisk in the balsamic vinegar and heavy cream, if using. Season to taste with salt and freshly ground pepper, as desired.
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Add in the parsley and cooked pasta. Toss together until mushrooms and pasta are combined.
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Serve, garnish with Parmesan cheese, if desired.
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