It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pasta with White Mushroom Sauce
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- #24924
Sometimes simple and clean is best. Butter sauteed mushrooms with parsley, white wine, and cream go perfect over pasta. There's wine in the creamy pasta sauce, so you might as well enjoy a glass on the side while you cook!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/4 cup butter
1 pound fresh mushrooms, sliced
1/2 cup white wine
2 tablespoons fresh chopped parsley
salt and pepper, to taste
1 cup heavy cream
1 pound pasta, cooked and drained
grated Parmesan cheese
directions
Heat a skillet over medium heat. Add the butter. When melted, add the mushrooms. Cook, stirring, until the mushrooms are tender and light golden brown.
Stir in the wine, parsley, salt, and pepper. Cook for 10 minutes, stirring occasionally.
Stir in the heavy cream then remove the pan from the heat.
Serve the mushroom cream sauce over hot cooked pasta. Sprinkle with cheese before serving.
nutrition data
776 calories, 36 grams fat, 92 grams carbohydrates, 18 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more vegetarian entree recipes
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reviews & comments
June 29, 2014
I cut the butter in half and used ff half and half to make this a little healthier. Would be good with chicken or peas in it too.
September 21, 2011
This recipe is easy to make,inexpensive, and delicious! I suggest it as a starter, followed by a meat dish. It's great for entertaining! I made it for a party of 12, and everyone loved it.