Ah, the mushroom. Ugly. And a fungus. And you grow in dirt, making you difficult to clean. It’s like you pissed off the food Gods and weren’t even given a chance. But, I love you my little fungi. Maybe it’s out of sympathy because you get ignored. Or maybe it’s my need to root for the underdog. Or maybe because, well, you taste good after you absorb anything placed around you. Like in this dish, soaking up all the excellent sherry flavor, as I had hoped.
I actually had healthy intentions for you when I first started cooking. But, as I neared the end, I decided you and your pasta friend “needed” to be creamy. I had some half-n-half and cheese left over from another dish, and decided to put them to use. So much for dairy-free and low calorie. But you didn’t mind, did you? You were delicious. And you got some much deserved attention.
Creamy Pasta with Mushrooms, Green Beans, and Asiago
Prep time: 20 minutes
Cook time: 10 minutes
• 12 ounces fusilli pasta
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 large shallot, minced
• 3 garlic cloves, minced
• 4 ounces sliced button mushrooms
• 8 ounces sliced cremini mushrooms
• 6 ounces fresh green beans, cut into 1 inch pieces
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons dry sherry
• 1 1/4 cups half-n-half
• 1 cup (4 ounces) grated asiago cheese
Cook pasta according to package directions, al dente, about 9 minutes.
While the pasta is cooking, melt butter and olive oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté for about 1 minute, stirring constantly so the garlic doesn’t burn. Add mushrooms, green beans, thyme, and salt and pepper; sauté 5 minutes or until mushrooms and beans are tender. Stir in sherry and cook 1 minute.
Add the half-n-half to the skillet and cook until thickened a little; 3 minutes. Stir in the cheese.
Drain pasta and add to the skillet. Mix well, taste and adjust seasoning, if necessary. Serve immediately and enjoy!
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