Pasta with Creamy Herb Mushroom Sauce

  • Prep 20 min
  • Total 20 min
  • Servings 6

Ingredients

8
oz uncooked pappardelle pasta
2
tablespoons butter or margarine
1
medium sweet onion, thinly sliced, separated into rings
4
packages (4 oz each) wild mushroom blend
2
teaspoons chopped fresh sage leaves
1
teaspoon chopped fresh thyme leaves
1
cup whipping cream
1/2
cup grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
Fresh sage or thyme leaves, if desired

Steps

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  • 1
    Cook and drain pasta as directed on package; cover to keep warm.
  • 2
    Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
  • 3
    Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

Notes









Tips

Expert Tips

If you can’t locate the wild mushroom blend in stores, you can use cremini, oyster, portabella or shiitake mushrooms.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
386
% Daily Value
Total Fat
22 1/2g
0%
Saturated Fat
13g
0%
Sodium
424mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
3 1/2g
0%
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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