Mariel here. This was a charity creation, a recipe I whipped up solely for the sake of my mushroom-loving husband. Much to my delight however, I fell head-over-heels in love. While cream sauces can sometimes be heavy, cloying and, well, too creamy – this one is light and lively, topped off with a handful of fresh parsley, which keeps things from getting too serious.
It’s a super easy weeknight dinner and, like many sauces, only gets better after an overnight sojourn in the frigidaire. Plus, it’s guest-worthy, just in case you happen to have a holiday hanger-on hanging out at your place.
While I recommend breaking out the nice pasta for this one – I randomly had a box of Cipriani Spinach Tagliatelle camping out in my pantry – any old box will do. Buon appetito!
Tagliatelle with a Creamy Portabella Mushroom Sauce
Makes about 6 entree-size servings
13 oz whole wheat pasta – $2.19
24 oz baby bella mushrooms, roughly chopped – $8.00
6 oz prosciutto or pancetta, chopped – $3.99
4 cloves garlic, minced or mashed – stock
1½ cups dry white wine – stock
1½ cups light cream – $1.19
1½ teaspoons dried savory – stock
¼-cup of fresh parsley, chopped – $0.89
Salt and pepper – stock
Grand total assuming well-stocked kitchen: $16.26
Cost per serving: $2.71
1. In a large skillet, combine the wine and mushrooms over high heat. Boil until the wine reduces by about half – this takes 2-3 minutes. Add the garlic and prosciutto and cook for 3 minutes.
2. Add the cream and savory. Continue cooking over med-high heat for an additional 12-15 minutes, or until the sauce thickens. Season with fresh pepper and a sprinkle of salt, if desired.
3. Meanwhile, cook the pasta according to package directions until it’s al dente. Drain pasta and toss with the mushroom sauce. Garnish with parsley and serve piping hot.