Pasta with Creamy Mushroom Sauce

I don’t often cook with cream since I typically try to lighten up dishes.  But when I last visited my mom, she had purchased more heavy cream than she needed and sent me home with an entire quart of cream.

Rather than let it go to waste, my family and I had a delicious, creamy treat! 

The flavors of this dish are wonderful.  Since it was so rich, I served this as a side to grilled chicken.  However, with the mushrooms, this can also makes a filling, delicious “sometimes” meal.

Pasta with Creamy Mushroom Sauce

Adapted from Sweet Paul

1 tbsp extra virgin olive oil

8 oz baby bella mushrooms, sliced

1 small onion, diced (about ¼ cup)

2 cloves garlic, minced (about 1 tsp)

½ cup chicken or vegetable stock

1 ½ cups cream

1 tsp dried dill

Salt & pepper

2 tbsp water (or chicken/vegetable stock)

2 tsp corn starch

1 lb spaghetti or fettuccini, cooked al dente

Heat the olive oil in a large sauté pan over medium-high heat.  Add the mushrooms and onions and cook until the mushrooms are cooked down and the onions are tender, about 5 minutes.  Stir in the garlic and cook for 1 additional minute.  Reduce heat to medium.

Stir in the vegetable stock, cream, and dill.  In a small bowl whisk together the water and corn starch, whisk the cornstarch mixture into the cream mixture and cook for 5 minutes at a low simmer, stirring frequently, until the sauce has thickened.

Toss the sauce with the prepared pasta and serve.

Serves 6-8 side dish servings, 4 main dish servings.