Creamy Mushroom Pasta

Creamy Mushroom Pasta

3 cup uncooked bow tie pasta
1 tablespoon
garlic-flavored olive oil
1 (8 oz) package baby bella mushrooms, sliced
salt and pepper, to taste
1/2 cup vegetable broth
1/2 teaspoon thyme
1/2 cup light sour cream
shredded Parmesan cheese, optional

Prepare bow tie pasta according to package directions.

Meanwhile, heat olive oil in large skillet over medium-high heat. Add mushrooms and sauté until lightly browned. Season with salt and pepper.

Stir in broth and thyme; simmer for 1 minute. Turn off the heat and stir in sour cream.

Add cooked bow tie pasta to the pan and toss to combine. Season with additional salt and pepper. Serve with shredded Parmesan cheese, if desired.

Recipe of Creamy Mushroom Pasta


* 1 (12 ounce) package dry fettuccine noodles
* 1 tablespoon olive oil
* 1 tablespoon butter
* 4 fresh mushrooms, sliced
* 1 tablespoon minced garlic
* 1 tablespoon Italian seasoning
* 1 teaspoon salt
* 1/2 cup white wine
* 1 cup chicken stock
* 1/2 cup sour cream
* 1 tablespoon cornstarch
* 1/4 cup grated Parmesan cheese for topping


  1. Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
  2. Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
  3. Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.