Ingrédients pour Creamy Mushroom And Almond Pasta
- Egg Noodles
- 2 tablespoons olive oil
- Garlic Clove
- Button Mushroom
- 1 tablespoon fresh sage leaves
- Slivered Almonds
- Medium Dry Sherry
- Beef Stock
- Light Cream
- Sea Salt
- Black Pepper
- Parmesan Cheese
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Comment préparer Creamy Mushroom And Almond Pasta
- Cook 1 pound pasta in a large pot of salted boiling water according to package directions.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 pound sliced mushrooms and sauté until lightly browned, about 5-7 minutes.
- Add 1 tablespoon fresh sage leaves, 1/2 cup slivered almonds, and 2 cloves minced garlic to the skillet. Cook for 2 minutes, stirring frequently.
- Pour in 1/4 cup dry sherry (optional), 1 cup beef or vegetable stock, 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer and cook for 3-4 minutes, or until the sauce has slightly thickened.
- Add the cooked and drained pasta to the skillet and toss gently to coat.
- Serve immediately, topped with 1/2 cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
23g
Fat
53g
Carbs
18g
