Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

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*1 box 16 ounce Fettuccine Noodles, make according to directions on box or package, drained (rinsed if desired) and set aside

*4-6 slices Bacon, cooked until slightly crisp, chop into bite size pieces (optional topping) and set aside

*Cilantro, chopped and set aside for garnish

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Caramelized Onions
:

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*4 tablespoons Extra Light Olive Oil

*1 medium-large Yellow Onion, julienne style

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Sauté onions on medium low heat in (medium cast iron skillet) olive oil until caramelized. This could take about 30 minutes and set aside. (I like to use a cast iron skillet.)

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Sautéed Mushrooms
:

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*3-4 tablespoons Extra Light Olive Oil

*1 carton 16 ounce sliced (Baby Bella’s) Mushrooms

*1/4 cup Balsamic Vinegar, Full Circle Organic

*4 cups Fresh Spinach Leaves

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In a large cast iron skillet sauté mushrooms in olive oil for about 15 minutes on medium low heat. Then add balsamic vinegar sauté for another 1-2 minutes, then add the spinach just until leaves begin wilting. Add caramelized onion mixture and drained noodles to this mushroom mixture and set aside and make the creamy sauce.

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Creamy Sauce
:

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*2/3 cup Heavy Cream

*1/3 Milk

*1 cup grated Parmesan Cheese

*Sea Salt and Fresh ground Black Pepper to taste

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In a sauce pan add the cream, milk and Parmesan cheese. On medium-low heat until cheese is melted and add the salt and pepper.

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Then Pour the cream sauce over the combined sautéed onions, mushrooms and drained noodles.  Heat until warm, then top with bacon bits, cilantro and serve.

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Serves 4-6

Recipe adapted from Julia Salbum

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Enjoy!

 

Lindy

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