Mushroom & Thyme Cavatelli
Recipe: #15341
October 29, 2014
Categories: Dinner, Lunch, Dairy, Pasta, Vegetables, Mushrooms, Italian, Budget-Friendly, Easy/Beginner Cooking, Weeknight Meals, Skillet, Stove Top, Vegetarian, Wine, Make it from scratch more
"From our local paper, saving here to give a try. Times are estimated. Suggested you serve as a main with a green salad or as a side with grilled meat. The amount of parmesan is an estimate the recipe states "shaved parmesan to serve", as is pasta as the recipe states 1 bag cavatelli pasta (it comes in several sizes)."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (380.9 g)
- Calories 964.7
- Total Fat - 66 g
- Saturated Fat - 33.7 g
- Cholesterol - 169.8 mg
- Sodium - 518.5 mg
- Total Carbohydrate - 77.7 g
- Dietary Fiber - 11.1 g
- Sugars - 2.5 g
- Protein - 20.2 g
- Calcium - 357.4 mg
- Iron - 2.2 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pasta as per packet directions (usually 10 to 15 minutes).
Step 2
While pasta is cooking melt butter and oil in a large frypan/skillet.
Step 3
Saute the garlic for a minute and then add the mushrooms and saute for 5 minutes, adding white wine as needed.
Step 4
Lightly salt and pepper at this stage, to assist with the flavours of the mushrooms leaching into your sauce.
Step 5
Add thyme and double cream, bringing the the sauce to a simmer and simmer for 5 minutes, stirring occasionally.
Step 6
Add lemon zest and any remaining wine and continue to simmer.
Step 7
Drain the pasta and add to the mushrooms with the parsley, mixing well to cover the pasta with the sauce.
Step 8
This dish should be fairly wet, check for seasoning and adjust if required and serve immediately with shaved parmesan.
Tips & Variations
No special items needed.
Related
