Linguine with mushroom and garlic cream sauce
Yield: 2 servings
Ingredients:
- 3 tb Butter Salt
- 8 oz Mushrooms sliced 4 oz Dried linguine
- 3 md Garlic cloves minced 2 oz Bel Paese cheese cut
- 1/2 ts Dried rosemary crumbled Into small cubes Freshly ground pepper Chopped fresh parsley
- 1/2 c Whipping cream
Instructions:
Melt butter in heavy large skillet over medium-low heat. Add mushrooms garlic rosemary and generous amount of pepper. Cook until mushrooms exude their juices stirring occasionally about 5 minutes. Add cream and simmer until sauce thickens slightly about 3 minutes. Season with salt. Meanwhile cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve.
