Those of you who follow me on my personal Facebook page know
that, on the 13th of this month, my husband and I would have celebrated our
22nd anniversary. It was a tough day for me. Today was also a tough day for me,
because I finally decided to try one of those one pan, toss everything
together, pasta dishes. I couldn't imagine that this would possibly work, or if
it did, be any good, but it was wonderful! And considering the late Mr. O-P
used to love pasta, I thought of him with every bite, knowing that he would
have not only enjoyed it as much as I did, but been equally as intrigued at how
easily this came together.
I decided to use up some things in the fridge, so this recipe is based upon a number of them that I'd seen online. Once I tasted it, I completely forgot that I had also planned on throwing in a handful of fresh spinach at the end to wilt on top of the pasta, and add a few gratings of fresh nutmeg. I'll do that next time. From beginning to end, this took me no longer than 30 minutes. Imagine a pasta dish, to serve as a main, that's delicious, versatile, and can be made, start to finish, in 30 minutes or less. This is a keeper, my friends.
I decided to use up some things in the fridge, so this recipe is based upon a number of them that I'd seen online. Once I tasted it, I completely forgot that I had also planned on throwing in a handful of fresh spinach at the end to wilt on top of the pasta, and add a few gratings of fresh nutmeg. I'll do that next time. From beginning to end, this took me no longer than 30 minutes. Imagine a pasta dish, to serve as a main, that's delicious, versatile, and can be made, start to finish, in 30 minutes or less. This is a keeper, my friends.
One Pan 30-Minute Mushroom Alfredo
1 tablespoon olive oil
4 ounces thinly sliced cremini mushrooms
1 tablespoon finely minced fresh garlic
8 ounces spaghetti
2 tablespoons butter
2 cups homemade chicken stock
1 cup whole milk
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
In a 12-inch skillet (I used my square 12-inch copper chef pan), heat olive oil on medium-high heat. Toss in mushrooms, stirring until softened, then add garlic, and stir for one minute more. Add pasta, butter, chicken stock, milk, and pepper. Bring to a boil. Once boiling, reduce heat to medium low, put the lid on the pan, and set the timer for 20 minutes.
After 20 minutes are up, remove lid, sprinkle Parmesan on top of the pasta along with the chopped parsley, and toss until the cheese is melted. Serve.
1 tablespoon olive oil
4 ounces thinly sliced cremini mushrooms
1 tablespoon finely minced fresh garlic
8 ounces spaghetti
2 tablespoons butter
2 cups homemade chicken stock
1 cup whole milk
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
In a 12-inch skillet (I used my square 12-inch copper chef pan), heat olive oil on medium-high heat. Toss in mushrooms, stirring until softened, then add garlic, and stir for one minute more. Add pasta, butter, chicken stock, milk, and pepper. Bring to a boil. Once boiling, reduce heat to medium low, put the lid on the pan, and set the timer for 20 minutes.
After 20 minutes are up, remove lid, sprinkle Parmesan on top of the pasta along with the chopped parsley, and toss until the cheese is melted. Serve.
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