8 ounces (half a box) pasta — I used those lil’ spiraly ones because I like those, but fettuccini would give this a stroganoff vibe
8 ounces portobello mushrooms, chopped
2 tablespoons butter
2 cloves garlic, minced
1/3 cup white wine
1cup heavy cream
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
Salt and pepper
Parmesan cheese, for serving
Prepare pasta according to the box. You know how to make pasta. You’re very smart.
Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the ‘shrooms to cook down until they’re browned and fragrant.
Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Let boil for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper.
Pour sauce and ‘shrooms over pasta. Sprinkle with Parmesan to serve, and then gobble. Serves 2
