When I plan menus I always try to include at least one meatless entrée each week. Meat is so expensive, so this saves us a bit of money. It can also increase the variety on our menus! One of the meatless entrées on our summer menu is this tasty, easy-to-prepare Creamy Mushroom Pasta.
(Adapted from this recipe.)
- 16 ounces uncooked bowtie pasta
- 12 ounces sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 tablespoons butter
- 4 ounces chive and onion cream cheese
- 1/2 cup chicken broth
- 1 cup light cream
- Finely shredded parmesan cheese (optional)
Cook the pasta according to package directions. Meanwhile, in a large skillet, sauté the mushrooms, salt and pepper, garlic, oregano, and parsley in butter until tender. Add the cream cheese, broth, and cream; cook and stir until blended.
Drain the pasta. Add it to the skillet and toss it in the mushroom sauce. Sprinkle with shredded parmesan cheese, if desired. Yield: 5 servings.
This dish is so easy to make! It is great for busy nights. Its rich mushroom flavor is a great change from traditional marinara or Alfredo sauces. I made it with bowtie pasta because my husband prefers this style; however, you can prepare it with any style you have on hand (e.g., penne, macaroni, ziti). You can also experiment with other flavors of cream cheese (e.g., garden vegetable, garlic and herb).
The ingredients for this dish cost approximately $6.97, which is $1.39 per serving. We serve it with a vegetable (usually green beans), so this brings the cost to $1.56 per serving. This is the sort of dish you might order at a restaurant, but you can prepare it easily and affordably at home!
What pasta dishes have you enjoyed lately?