Pasta in a Cheese and Mushroom Sauce
Yield: 2-3 servings
Time: 45 minutes
8 oz spaghetti
1 tbsp olive oil
6 clvs fresh garlic, minced
½ med onion, diced
4 oz fresh mushrooms (your favorite), washed and sliced
½ tsp salt (maybe more at the end)
1 tsp freshly ground pepper
½ cup Parmesan cheese
2 tbsp pesto (store bought is fine)
Fill a large pot with enough water to cover the pasta. Bring to a boil. Add pasta and check the package for the cooking time. Cook 1 minute less than the lower number. Pasta should be al dente, meaning it should stick to the teeth a little when you chew.
While the water is heating put the oil in a large skillet on medium heat and begin to cook the onions and garlic. They should sizzle quietly. Once the onions soften, add the mushrooms. Cook until the mushrooms darken
and get soft. Add the salt as they start getting soft.
When the pasta is done and the mushrooms are soft, add the pasta to the skillet using tongs. Leave the pasta water boiling for 3-4 more minutes.
Toss the pasta and mushroom mixture using the tongs. Add a ladle of the pasta water and the cheese. If the pasta blend is too tight, add more pasta water a ladle at a time. The cheese should dissolve into the water making a creamy sauce.
Add the pepper and pesto last and toss to coat everything. Taste and add salt if needed. Allow to sit for 5 minutes before serving.
Serve with crusty bread and a salad.