#Spaghetti #Mushrooms, #Tomatoes #Parmesan. A simple and classic pasta dish, with sweet tomatoes and meaty mushrooms, perfect for a weeknight meal.
Servings: 4 -6
12 ounces spaghetti
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small sweet onion , diced small
3 garlic cloves , minced
8 ounces sliced crimini mushrooms
1/2 teaspoon dried Italian seasoning
salt and pepper
1/4 white wine
1/4 cup low sodium chicken (or vegetable) broth
1 can (15 ounce) diced tomatoes
1/3 cup heavy cream
1/2 cup freshly grated Parmesan
1/4 cup fresh chopped parsley
Cook pasta according to package directions, al dente, about 9 minutes.
While the pasta is cooking, melt olive oil and butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for about 1 minute, stirring constantly so the garlic doesn’t burn. Add mushrooms, Italian seasoning, and salt and pepper to taste; sauté 5 minutes or until mushrooms are tender. Stir in wine and reduce for about 1 minute. Add in broth and tomatoes; simmer 2 minutes.
Add the cream to the skillet and cook until thickened a little; 2 minutes. Stir in the cheese and parsley.
Drain pasta and add to the skillet. Mix well, taste and adjust seasoning, if necessary. Serve immediately with more Parmesan, and enjoy!