From dinneratthezoo.com
Mushroom Pasta
Ingredients
Ingredients
- 5 tablespoons butter (divided use)
- 12 ounces mushrooms (sliced, I use button mushrooms)
- 1 1/2 teaspoons minced garlic
- 10 ounces linguine pasta
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 5 slices bacon (cooked and crumbled)
- salt and pepper to taste
- 2 tablespoons chopped parsley
Steps
- Cook the 10 ounces pasta in salted water according to package directions.
- Heat 1 tablespoon butter in a large pan over medium high heat.
- Add the 12 ounces mushrooms to the pan and season with salt and pepper. Cook the mushrooms for 5-6 minutes or until golden brown.
5-6 min
- Add the 1 ½ teaspoons garlic to the pan and cook for an additional 30 seconds. Remove the mushroom mixture from the pan and cover to keep warm.
30 sec
- Wipe out the pan with a paper towel.
- Melt 4 tablespoons butter in the pan over medium low heat.
- Add the 1 cup cream and simmer for 4-5 minutes or until just thickened - do not boil.
4-5 min
- Whisk in the ¾ cup parmesan cheese, stirring continuously, until cheese has melted.
- Season the sauce with salt and pepper to taste.
- Drain the 10 ounces pasta and place in the pan with the 1 cup cream sauce. Add half of the 12 ounces mushrooms and half of the 5 slices bacon. Toss until everything is coated in the sauce.
- Arrange the remaining 12 ounces mushrooms and 5 slices bacon on top of the 10 ounces pasta. Sprinkle with 2 tablespoons parsley then serve.
Nutrition
Per serving
- kcal
- 689
- protein
- 41 g
- carbs
- 52 g
- fat
- 35 g