Categories: Pasta

Ingredients

• 1 8.8 oz pkg. dried pappardelle (wide egg noddles)
• 1 1/2 lb. pkg. sliced mushrooms
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 8oz. light sour cream carton
• 2 tbsp all-purpose flour
• 1 1/2 tsp smoked paprika
• 1 cup vege broth
• snipped fresh italian parsley (optional)

Directions

1. Cook noodles according to package, drain and keep warm.

2. In extra-large skillet cook mushrooms and garlic in hot oil (med-high heat) 5-8 mins or until tender. Stir occassionally (reduce heat if mushrooms brown quickly).

3. Remove with slotted spoon, cover to keep warm.

4. In a bowl combine: sour cream, flour, paprika, 1/4 tsp pepper.

5. Stir in broth until smooth. Add to skillet and cook, stirring until thickened and bubbly. Cook and stir for 1 more minute.

6. Serve mushroom mixture and sauce over noodles.

7. Sprinkle with parsley

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