February Recipe of the Month: Mushroom Pasta
12 oz rigatoni
1 1/4 lb mushrooms, sliced
1 onion, chopped
1 tsp dried thyme
1 tsp minced garlic
3/4 cup white wine
1 cup reduced-sodium chicken broth
3 Tbsp softened cream cheese
1 Tbsp sour cream or whipping cream
1. Cook rigatoni per package directions
2. Blend softened cream cheese and whipping cream
3. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms, onion, thyme, and garlic. Cook until golden, 7 minutes. Add wine and cook to reduce by half. Stir in broth and mascarpone. Toss with pasta, Parmesan, and parsley.
4. Enjoy with Lavignone Barbera or Planalto Bianco! Feel free to add some crumbled bacon to this dish as well to add a little hint of fat richness!
Posted on Wed, February 1, 2017
by Wine Gallery filed under