Categories: Pasta

Ingredients

• 8 oz uncooked pappardelle pasta
• 2 tablespoons butter or margarine
• 1 medium sweet onion, thinly sliced, separated into rings
• 4 packages (4 oz each) wild mushroom blend
• 2 teaspoons chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 cup whipping cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Fresh sage or thyme leaves, if desired

Directions

1. Cook and drain pasta as directed on package; cover to keep warm.

2. Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.

3. Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

Email to a friend | Print this recipe | Back