How to Make Tasty Mushroom cream sauce for pasta

How to Make Tasty Mushroom cream sauce for pasta Delicious, fresh and tasty.
Mushroom cream sauce for pasta. Cook pasta according to pkg directions; drain. Add milk, basil, salt and pepper. Cook and stir until sauce is thickened and smooth.
Add mushroom caps, cream and season with salt and pepper.
If sauce is too thick add some of the reserved pasta water.
This all-purpose mushroom sauce made with white wine, Parmesan cheese, and fresh thyme is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
You can have Mushroom cream sauce for pasta using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mushroom cream sauce for pasta
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It’s 200 g of mushrooms.
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You need 1/2 of onion.
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It’s 1 of garlic clove.
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You need 3 of tbp butter.
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You need 200 ml of cream.
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Prepare 1 of pinch dried rosemary.
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You need 1 of tablespoon cornstarch.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat.
Cook pasta for time indicated on box, drain.
While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
Mushroom cream sauce for pasta step by step
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Chop the onion into small cubes, the mushrooms into slices and grate the garlic clove.
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In a large pan, melt the butter, then sauté the onion and garlic until they are soft and the onion is semi transparent.
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Add the mushrooms to the pan and move them continuously until the become brown and soft.
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Dissolve the cornstarch in about 4 spoonful of cold water. Add the cream, dissolved cornstarch, rosemary, salt and pepper to the pan and mix everything..
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Lower the heat to bring a slow boil, stir every 30 - 60 seconds but let sit in between so it thickens. Do this for about 3 to 5 minutes..
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Serve immediately over freshly cooked pasta..
Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth.
If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
Garnish with parsley and serve immediately with extra parmesan!
The pasta should be "al dente" or slightly firm.
Return the skillet with the mushroom sauce to cook on low heat.