This was a 15 min “throw-together” dish, and made a very easy yet tasty dinner. I used up some leftover morel cream sauce from my ravioli dish I made last weekend, and some parsley that really needed using soon. I recently read that the average American household throws away over a POUND of food a day, and that isn’t counting scraps etc. That is just wasted ready to eat food! I am amazed and shocked. Eating responsibly, as I think many of us strive to do, means trying to not throw away a pound of food a day. So this is my dish to use up food and not throw things away
I wrote the recipe as if you didn’t have half a cup of cream sauce leftover from making ravioli, but were making this on its own.
Ingredients (for 2 servings):
4 oz. pasta – can be regular or gluten free
2 tbs butter
2 cloves garlic
1/2 tsp. cornstarch
1/2 cup heavy cream
splash white wine
1/8 cup chopped mushrooms
1/4 cup chopped sundried tomatoes
1/4 cup chopped parsley
1. Start pasta cooking and cook to taste (I like al dente).
2. Slice garlic and toss in a small pan with the butter on med.-high heat until garlic is softened. Then deglaze with white wine, and add in mushrooms and tomatoes.
3. Take a little bit of wine/butter mixture and mix with the cornstarch to form a paste, then add back into the pot and make sure it blends together – you don’t want clumps.
4. Pour in heavy cream, and stir often until comes just to a simmer and starts to thicken.
5. Remove from heat, add in chopped parsley.
6. Toss sauce with pasta, and grate cheese on top. Yum!