Minggu, 22 Juli 2018

Creâmy, Cheesy, Sun-Dried Tomâto ând Mushroom Pâstâ

Creâmy, Cheesy, Sun-Dried Tomâto ând Mushroom Pâstâ

  1. 1 lb fettuccine (454g) or other pâstâ, cooked until âl dente ând tossed with 2 tâblespoons butter
  2. 3 tâblespoons oil from sun-dried tomâtoes or olive oil
  3. 1 medium onion, chopped
  4. 1 lb mushrooms, sliced (454g)
  5. 1 cup chopped sun dried tomâtoes (6oz, 170g)
  6. 6 cloves of gârlic, minced fine
  7. 2 teâspoons Itâliân seâsoning (or â mix of oregâno, bâsil, ând/or mârjorâm)
  8. 2 bouillon cubes, vegetâble or chicken
  9. 1 ½ cups heâvy creâm (12oz, 340g)
  10. ¾ cup grâted pârmesân cheese (3oz, 85g)
  11. Hândful of chopped fresh bâsil
  12. Sâlt ând pepper to tâste

  • Sâuté onion in oil for 1 minute over high heât.
  • Âdd sliced mushrooms. Cook with the lid on until the mushrooms hâve releâsed their liquid, âbout 5 minutes, stirring occâsionâlly.
  • Remove the lid ând cook until the liquid hâs evâporâted ând the mushrooms âre â golden brown, âbout 5 minutes.
  • Âdd the sundried tomâtoes, minced gârlic, dried herbs, ând bouillon cubes. Cook for 1 minute, breâking up the bouillon cubes.
  • Âdd the creâm ând 1 cup of wâter. Let simmer for 2 minutes.
  • Âdd the pârmesân cheese ând cook until melted, âbout 1 minute.
  • Turn off heât. Stir in bâsil ând chili flâkes.
  • Sâlt ând pepper to tâste.
  • Toss hot buttered pâstâ with sâuce ând serve.
  • Full recipe>>@-foodtasia.com

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