Mushroom and Sage Pasta Stir
Courtesy of Alex
Ingredients:
- 6 oz of preferred Linguini or Fettuccine
- 3-4 Tbs MOV Wild Mushroom and Sage Olive Oil
- 2 cups Assorted wild mushrooms
- 2 tsp NHHS Garlic n’ Rosemary Bread Dipping Blend
- 1/2 Sweet onion
- 2-3 Garlic cloves
- 2-4 fresh sage leaves
- ½ tsp Salt
- 1/2 tsp Black pepper
Directions:
Boil pasta as directed on the package and set aside with a few tablespoons of pasta water.
Finely mince the garlic, and dice the onion.
In a pan, heat the oil on medium heat, and cook the onion until translucent.
Add in the garlic and saute until just fragrant (About 30 seconds).
Add mushrooms, sage leaves, Garlic n’ Rosemary blend, salt, and pepper to the onions and garlic.
Saute for about 3-5 minutes before adding pasta and enough pasta water to thicken sauce to desired consistency.
Continue cooking for an additional minute or two before plating.
Serve hot
Serves 2
Boil pasta as directed on the package and set aside with a few tablespoons of pasta water.
Finely mince the garlic, and dice the onion.
In a pan, heat the oil on medium heat, and cook the onion until translucent.
Add in the garlic and saute until just fragrant (About 30 seconds).
Add mushrooms, sage leaves, Garlic n’ Rosemary blend, salt, and pepper to the onions and garlic.
Saute for about 3-5 minutes before adding pasta and enough pasta water to thicken sauce to desired consistency.
Continue cooking for an additional minute or two before plating.
Serve hot
Serves 2