Creamy Mushroom Pasta

Yahoo Food

A small quiz:

1. Are you hungry?

2. Are you hungry for carbs?

3. Do you have 20 minutes to spare?

4. Would you like to eat a pasta that does not mess around?

5. Do you feel that you yourself do not mess around, and are thus prepared to get a fairly serious cream-mushroom-garlic-wine situation on the fast track to your mouth?

6. When cooking with wine, are you interested in using some for the dish and some just on the side, for yourself?  Will you at least humor that idea?

7. Are you definitely 100% not on a diet?

If you answered yes to all of these questions, perhaps you are my soulmate.  If you answered yes to even one of them, I know what you need to make for dinner.

Photos: Mark Wienberg

Creamy Mushroom Pasta
Serves 2

8 ounces (half a box) pasta—I used those little spiraly ones because I like those, but fettuccini gives this a Stroganoff vibe
2 tablespoons butter
8 ounces portobello mushrooms, chopped
2 cloves garlic, minced
1/3 cup white wine
1 cup heavy cream
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
Salt and pepper
Parmesan cheese

Prepare pasta according to the box. You know how to make pasta. You’re very smart.

Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the ‘shrooms to cook down until they’re browned and fragrant.

Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Let boil for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper.

Pour sauce and ‘shrooms over pasta. Sprinkle with Parmesan to serve, and then gobble.