Creamy Mushroom Pasta <br /> <br />This one pan meal is easy enough to make from scratch on a weeknight! And don’t just use white button mushrooms - mix it up and use a variety; whatever is available where you are. <br /> <br /> <br />Ingredients: <br />8 oz (225g) fresh pasta <br />8 oz (225g) mushrooms, chopped <br />2 Tbsp (30 mL) butter <br />1/3 cup (75 mL) white wine <br />1 cup (250 mL) 35% cream <br />1 cup (250 mL) broth (chicken, beef, or veg) <br />1 Tbsp (15 mL) balsamic vinegar <br />1 Tbsp (15 mL) Marmite <br />Salt and pepper <br />Parmesan cheese, for serving <br /> <br /> <br />Method: <br /> <br />Melt butter on medium-high heat in a pan. <br />Add mushrooms and sauté until they have released most of their moisture, browned and fragrant. <br />Add the wine, cream, broth, balsamic, and Marmite. <br />Bring to a boil. <br />Boil until the sauce has thickened almost to your desired consistency. <br />Add pasta to the sauce and cook until al dente. <br />If the sauce gets too thick, add some extra liquid. <br />Season to taste with salt and pepper. <br />Sprinkle with Parmesan at the table. <br /> <br />Prep Time: 30 minutes <br />Servings: 2
