Wednesday, June 24, 2009

Mushroom Alfredo Pasta

I always have a hard time coming up with side dishes. I would say that 95% of the dishes we cook are served along with pasta or rice. You see, while I married a carnivore, my husband married a carboholic. I can deal with no protein in a meal but you better give me my carbs!

I was racking my brain on side dishes for the stuffed chicken and thought of this while in the grocery store parking lot.

Olive oil
1/2 onion, diced
1 T minced garlic
8 oz crimini mushrooms, sliced
1 jar Classico Alfredo sauce
4 oz. heavy whipping cream
Fresh basil

Boil pasta till al dente (or however you like it).

In a medium skillet, heat up your olive oil and saute onion and garlic until soft. About 10 minutes. Add mushrooms and cook until mushrooms are soft. They will probably release a lot of water so continue to simmer until the majority of the water is gone.

Turn heat to low-medium. Add alfredo and cream and continue to simmer for another 10-15 minutes. Watch it carefully so the bottom doesn't burn.

Add basil (I did it chiffonade because I like to act like Martha but chopped is just fine) and season sauce to your liking. Toss cooked pasta with sauce and serve hot.

Well if I do say so myself, I am on fire tonight! Ah-mazing!

The basil really makes this dish. You can taste the freshness of it and it's soooo good.

WHEN you make this (yes, that's right I said when because "if" is not an option here) I recommend making this last. I started it early and the sauce had to sit while the water boiled which caused the sauce to get a little thicker than I would have liked. It still tasted fine but I wish it had been a little creamier.


1 comment:

  1. This looks divine and the bite I had tasted great! (Oh and Classico is my best friend too when I don't feel like making an alfredo from scratch!)