Linguine with mushroom and garlic cream sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 8 | ounces | Mushrooms, sliced |
| 3 | mediums | Garlic cloves, minced |
| ½ | teaspoon | Dried rosemary, crumbled |
| Freshly ground pepper | ||
| ½ | cup | Whipping cream |
| Salt | ||
| 4 | ounces | Dried linguine |
| 2 | ounces | Bel Paese cheese, cut |
| Into small cubes | ||
| Chopped fresh parsley | ||
Directions
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.