a meaty mushroom pasta dish loaded with spring vegetables.
Ingredients
12 oz. of dry pasta, a shape of your choice
1 lb. of mushrooms, either a mix of a few or one kind, use your favorite, sliced
1 bunch of fresh asparagus cut into 1 inch slices
1 heaping cup of fresh or frozen peas
2 shallots, finely diced
2 large garlic cloves, finely chopped
splash of white wine
1 cup of heavy cream
1 half a stick of butter
1 cup of finely grated Parmigiano Reggiano
Instructions
In a large wide skillet melt the butter and add in the shallots, garlic and mushrooms, saute til wilted and mushrooms are cooked down.
Note:
Now if your skillet isn't big enough it's ok to saute the mushrooms and peas and asparagus one at a time, then put them altogether after they shrink down a bit and add your splash of white wine and let it cook a little bit.
When vegetables are cooked down put your water on for the pasta.
On a very low heat pour your heavy cream into the vegetable mix, stirring til it thickens, then shut off the heat and add in the grated cheese.
Toss all that goodness into your cooked pasta and adjust with salt, pepper and more cheese if you like!
Enjoy
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/04/creamy-mushroom-pasta-with-spring-vegetables.html