Pasta with Mushroom Sage Sauce
Submitted by: Tulkoff
A creamy mushroom sauce is accented by the flavors of garlic and fresh sage.
8 oz rotini pasta
1 tbsp extra virgin olive oil
½ tsp Tulkoff Chopped Garlic
4 oz chopped fresh oyster mushrooms
½ cup heavy cream
1 tbsp fresh sage, chopped
salt and pepper, to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a medium saucepan over medium heat, cook garlic until translucent. Stir in mushrooms; cook until tender. Mix in heavy cream and sage. Cook, stirring frequently until thickened.
Toss sauce with cooked rotini, and season with salt and pepper to serve.