Wednesday, March 2, 2016

Creamy Mushrooms & Pasta

I had a half a tub of sour cream taking up space in the refrigerator, left over from another recipe. Well the easiest way to use it up is by making Creamy Mushrooms & Pasta.

I like entrees that only use a few ingredients. And my latest cheap$kate recipe uses: pasta, sour cream and mushrooms.

If you have a little dried parmesan then finish off the dish with a sprinkle or two. I also have a basil plant, so why not add some fresh fragrant herbs. This recipe can be changed around to use what you have on hand.

I thought the sour cream sauce would be too sour - not really. Once you add tender mushrooms and a mound of pasta, it soothes the sourness quite a bit. Not quite as sweet as cooking with cream, but in the neighborhood. It still has a luscious flavor I think you will enjoy.

I get sour cream cheaply from my local 99c only Store.

I always find mushrooms there too, like brown (crimini) and white button.

Pasta is cheap almost anywhere you buy it. I used spaghetti for this recipe, but you can use any budget pasta you like.

This recipe makes 2 servings, but it's easy enough to double the ingredient amounts to make plenty for later, or for more guests.

It comes together in the time it takes to cook a pot of pasta, so you can easily make it after a long day at the office; or a day of schooling; or even between taking care of the kids. So do try out my latest cheap$kate entree, Creamy Mushrooms & Pasta.

Ingredients (about 2 servings)
  • 8 ounces of sour cream - I used half a carton of sour cream, about 1 cup. Okay to use a vegan substitute.
  • 4 ounces of mushrooms - I used a small package of crimini, but okay to use regular white button or any mushrooms.
  • 8 ounces of pasta - any favorite. I used half a package of spaghetti.
  • 1 tablespoon of oil - for sauteing mushrooms
  • Extras include: parmesan cheese and fresh or dried herbs.

This recipe comes together in the time it takes to boil some pasta. Start cooking the pasta following package directions. I usually shave off a minute or two for al dente (pasta that is slightly firm to the bite.) While pasta cooks prepare the Creamy Mushroom Sauce.

Add tablespoon of oil to a pan large enough to hold the cooked pasta. If you don't have a large pan then it's okay to use what you got and mix the spaghetti in a bowl, or even the drained pot you cooked the pasta in.

While oil heats up over a medium temperature, brush off any dirt from the mushrooms, if needed. Slice the mushrooms, thick or thin.

Add sliced mushrooms to oiled frying pan. Saute until soft, about 3-5 minutes.

Next add the sour cream. I sprinkled on 2 tablespoons of dried parmesan, for extra flavor (optional.) Mix sour cream and mushrooms.

Sour cream will turn into a creamy sauce as it heats up. Stir slowly and cook for a couple of minutes.

If the sauce thickens too much (or there is not enough for you,) then add a couple of tablespoons pasta water.

Finally add drained cooked pasta to Creamy Mushroom Sauce. Mix pasta into the sauce and sprinkle on a pinch or two of fresh herbs (again optional.)

This recipe is easy to double the ingredients. Just make it with 16 ounces of sour cream and 2 packages of mushrooms. Also cook a whole package of pasta.

If mushrooms are too expensive then substitute any favorite sliced or chopped fresh veggies to saute, like: carrots, cauliflower, broccoli or Italian squash.

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