PASTA #RECIPE #| #SUN #DRIED #TOMATO #AND #MUSHROOM #PASTA #IN #A #GARLIC #AND #BASIL #SAUCE
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Prep time: 00:10
Cook time: 00:20
Total time: 00:30
Yield: four Servings
Ingredients:
2 tablespoons olive oil
8 oz mushrooms sliced
3 garlic cloves minced
3.5 oz sun-dried tomatoes diced
2 cubes fowl bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
2 cups water
1/2 cup half and half
1/2 cup heavy cream
1/2 cup Parmesan cheese shredded
1 tablespoon dried basil or as much as 2 tablespoons minced contemporary basil
Instructions:
Heat olive oil on medium-high heat, upload sliced mushrooms and garlic - and prepare dinner the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
Dissolve 2 cubes of fowl bullion in 2 cups of boiling water. Carefully upload the broth to the skillet - maintain to prepare dinner the vegetables in a fowl broth on medium warmth till the mushrooms and sun-dried tomatoes take in a few of the broth and the broth reduces somewhat. Add half and half, heavy cream and carry to boil simply for a quick moment. Add Parmesan cheese and prepare dinner the sauce, stirring, for simply a few minutes, on low-medium warmth till the cheese melts. Add the basil.
If your sauce is simply too thick at this level - upload one other 1/2 cup half and half. If your sauce appears thin to you - don't maintain simmering the sauce to thicken it as you might be including pasta quickly (in the subsequent step) - and pasta will take in a few of the sauce liquid. Even if the sauce appears thin now, it's going to now not be so thin as soon as you upload pasta.
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