Not gonna lie: I made the best pasta of my life last week.
It started like this: I went to the Broad Ripple Winter Market on Saturday and bought some freshly made brie from Tulip Tree Creamery, so naturally, I now had to come up with an amazing recipe to highlight this fabulous acquisition.
So, I summoned the power of the internet and Voila! It’s creamy mushroom pasta time! And it’s amazing. And easy.
Here’s what you do:
Sauté 8 ounces mushrooms with 2 cloves minced garlic in 2 tablespoons of butter (this will make your house smell amazing!!)
Add 1/3 cup white wine, 1 cup heavy cream (I used Half & Half), 1/2 cup vegetable broth, and 1 tablespoon balsamic vinegar. Bring to a boil for about 10 minutes, or until it thickens. Add salt and pepper to taste.
Pour over 8oz of cooked pasta of your choice (I used fettuccine). Top with a slice of savory brie (or parmesan, if that’s easier). Serves 2.
And there you go! You will love it. And now I’m hungry. And want to make it again. Oh, class, be over soon!