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6 tbsp. olive oil (or 3 tbsp. butter and 3 tbsp. olive oil)
In a large skillet, saucepan etc., heat oil (or butter and oil) over medium heat and add garlic, onions and herbs; cook until onions are softened.
Stir in wine (or whatever you're using); cook 2 minutes.
Stir in stock; cook 2 minutes.
Stir in cream; cook until slightly thickened about 5 minutes. Set aside.
Start pasta and let cook while heating oil (or butter and oil) over medium heat, add mushrooms, tomatoes and arugula and cook 4 minutes. Stir in cream sauce; reduce heat to low and cook 5 minutes. Toss drained pasta with sauce. Serve sprinkled with parmesan if using.
Poster's Notes:
Posted by Samantha Vrakking
Nutritional Info Per Serving: N/A
4-5 cloves of garlic (or 3 tsp. minced from a jar)
2 large onions finely chopped
2 tbsp. chopped basil (or 1 tsp. dried)
1/4 cup. chopped parsley (or 3 tsp. dried)
1/2 cup white wine (apple juice, white grape juice, water, stock etc.)
1/2 cup stock (vegetable or parve chicken soup mix)
1 cup whipping cream (or milk, but if you're not using the cream add a little cornstarch as a thickener)
1 lb. penne (or other medium size pasta)
6 tbsp. olive oil (or 3 tbsp. butter and 3 tbsp olive oil)
1/2 lb. mushrooms (Portobello/Portabella, button, shiitake; ideally a mixture)
2 tomatoes (ripe)
2 bunches arugula
1/2 cup grated parmesan cheese, optional
This is greatly enjoyed in our house (and my husband is a veggiephobe)