TAGIATELLE IN MUSHROOM CREAM SAUCE

Ingredients

2 tbsp olive oil

1 oz butter

2 cups sliced fresh button mushrooms

1 medium onion, diced

4 cloves garlic, minced

1 tbsp fresh chopped rosemary

1 tbsp green seasoning

1 tsp all purpose seasoning

½ cup dry white wine

¼ cup chicken stock

1½ cups heavy cream

1 regular box/pack, tagliatelle pasta or fettucine

Salt and black pepper

Directions

1. Cook the pasta as directed, drain and set aside, reserving 1 cup pasta water.
2. Heat olive oil and butter in a large saucepan over medium high heat.
3. Add the onions and mushrooms. Cook for 1 minute. Add the rosemary, green seasoning, all-purpose seasoning, salt and pepper and continue to cook for 2-3 minutes.
4. Stir in the garlic. Add the white wine, mixing well to deglaze the pan. Cook for 1 minute, allowing the wine to begin to reduce. Pour in chicken stock, heavy cream and stir to combine.
5. Let the sauce begin to bubble and then lower the heat to low and let it simmer for a few minutes. The sauce will begin to thicken. Taste the sauce and add a little more salt and pepper if needed.
6. Add the cooked pasta in batches, mixing well into the sauce. If the pasta becomes too dry add a little pasta water and mix well. When all the pasta has been incorporated, let heat through. Taste and adjust seasoning if necessary.
7. Sprinkle with some chopped parsley and grated parmesan cheese if desired to serve.

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