Simple Mushroom Cream Sauce & Pasta


I simply love a good mushroom cream sauce!  This one is super easy and relatively low-fat.  It is the perfect meal for busy weeknights, yet elegant enough to serve for company.  Pass a loaf of fresh bread around the table to dip in the garlicky, mushroom sauce!

1/2 lb. thin spaghetti pasta
2 T. extra virgin olive oil
1 T. pure butter (optional)
1/2 large onion, chopped
1 cup thinly sliced mushrooms
2 garlic cloves, minced
1 1/2 cups 2% milk
1 T. cornstarch
1 t. salt
1/2 t. season salt
1/2 t. ground coriander
1/2 t. freshly ground black pepper
pinch dried thyme
1 cup shredded Parmesan cheese
chopped fresh parsley

Cook pasta according to package directions and set aside.  

Meanwhile, heat olive oil and butter in medium skillet till just beginning to smoke.  Toss in onions and saute till slightly browned.  Add mushrooms and saute till mushrooms are soft.  Add garlic and saute till garlic just begins to brown.  Remove vegetables to a bowl and set aside.  

In the same skillet, add the milk and cornstarch and whisk till smooth.  Heat to a boil, stirring constantly to prevent scorching.  Lower heat to medium and stir in the reserved vegetables, the spices and Parmesan cheese.  Taste and adjust seasoning accordingly.  Stir well to combine everything.  Cover and simmer a few minutes, stirring frequently.  Stir in cooked pasta and sprinkle with extra Parmesan cheese and chopped fresh parsley!


Yield: about 4 delicious servings

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