The other day I bought some fresh garlic pasta at the Farmers’ Market. We haven’t had a white sauce in a while, and I thought mushrooms in a creamy sauce would go well with the pasta.
- 1/2 pound fresh garlic pasta
- 8 ounces mushrooms
- 3 big hand-fulls of spinach
- 3 cloves of garlic, minced
- 1/3 cup half and half
- Parmesan cheese
- salt & pepper to taste
I started by sautéing the sliced mushrooms in a bit of olive oil. After the mushrooms cooked for a few minutes, I added the minced garlic and the spinach. I cooked everything until the spinach was wilted and then added the half and half and cooked everything for a few more minutes. Here is a picture of the finished sauce.
And here is the sauce mixed with the pasta. I also tossed the sauce and the pasta with some Parmesan cheese.
And here is an individual plate with a bit more Parmesan cheese and some basil.
Question: What’s your favorite pasta sauce?