Pasta with Mushrooms and Cream Sauce

• Gluten free

• Produce

  • 1 1/2 lbs Mushrooms
  • 1 tbsp Rosemary, Fresh
  • 3 Scallions
  • 1 1/2 tsp Thyme, fresh

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Heavy cream

Found on chattavore.com

Description

Ingredients

• 6 T. unsalted butter
• 1 ½ pounds mushrooms, cleaned and quartered or sliced
• 3 scallions, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 ½ teaspoons chopped fresh thyme
• 1 tablespoon red wine vinegar
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• salt and pepper
• 1 box (12-16 ounces) spaghetti, linguine, or fettuccine, cooked according to package instructions

Directions

• Melt the butter in a large (12-inch) saucepan over medium heat. Saute the scallions until soft.
• Add the mushrooms, herbs, and vinegar. Cook and stir for 3-5 minutes, until the mushrooms are softened. Add the chicken broth and cook for five minutes.
• Add the cream and cook for another five minutes, until the sauce reduces and thickens slightly. Season with salt and pepper to taste.
• Pour the sauce over the pasta and toss. Serve immediately with parmesan cheese for grating.