Creamy Mushroom Pasta with Rosemary

My husband does not like mushrooms. This is a problem, because I adore them. I love their meaty texture, and ability to absorb whatever flavors you cook them with. Mushroom risotto is one of my favorite comfort foods. Grilled portobellos with garlic and balsamic – heaven. Mushrooms sauteed with garlic and thyme, served with brown rice – a fine meal for any night. I love fungi.

When Mark is working late or goes to Michigan to hang with his best friend, I often find myself cooking with mushrooms. Last Friday was just such a night, as Mark was out shopping for a new bike with our friend Greg who is our go-to source for all bike related info. I didn’t want to take the time for cooking risotto, didn’t have enough eggs for an omelet, and was too hungry to wait for brown rice to cook, and the idea of a creamy, mushroom pasta popped into my head. For a quickly improvised dish, this was a delicious, comforting meal. The combination of mushrooms, rosemary, and a splash of cream and white wine really hit the spot.

Mushroom Pasta for One
Serves 1

1 T butter
1 1/2 cups sliced raw mushrooms
2 cloves garlic, minced
1 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1/4 cup white wine
1/4 cup half & half
1/4 cup grated parmesan cheese
salt & pepper to taste
3oz dried pasta

  1. Bring a pot of salted water to boil for pasta.
  2. Heat a 10″ skillet over medium heat and add butter and mushrooms. Saute until mushrooms are tender, about 3-4 minutes.
  3. Drop the pasta in the hot water and cook to al dente while you finish the sauce.
  4. Add garlic, rosemary and thyme and stir until fragrant, about 1 minute. Add white wine, and cook for 1 minute. Add half & half and reduce for a couple of minutes, add salt, pepper and parmesan cheese to finish, and remove from heat.
  5. Drain the cooked pasta, and pour into your serving bowl. Pour the sauce over the pasta and enjoy!

3 thoughts on “Creamy Mushroom Pasta with Rosemary

  1. PS – Dave and I love mushrooms and are up to a mushroom dinner any time Mark is out of town! Can’t wait for the mushroom stand at the farmer’s market!

  2. I got the mushrooms from River Valley Ranch – they do Green City Market year-round, and also sell at the downtown farm stand. This isn’t really a WW friendly recipe, to say the least, but it is a fine Friday night splurge after a bike commute. 🙂 Rough estimate – 10pts for the sauce, 6pts for the pasta. Ouch. But worth every bite.

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