Rotini with creamy mushroom sauce
I love making pasta and this Rotini with creamy mushroom sauce is wonderful. Super simple and taste. If you don’t like mushroom you can substitute it with a different veggie.
I simply love pasta. If I could have pasta every day I would. I love my carbs and pasta is a perfect way to get my carbs, the whole wheat pasta kind though.
Who ever said that carbs are bad doesn’t have a clue what they are talking about. Carbs get a bad wrap for been the culprit on weight gain, obesity and diabetes but the truth is that a bad diet is the culprit of it all. A combination of fake, processed food, which includes fake ingredients, salt, fat, and sugar is the cause. Even diabetics need to have carbs, just having the good kind is the key.
Anyhow, this rotini with creamy mushroom sauce can be done in a flash, it is simple and extremely flavorful. From start to finish, however long the pasta takes to boil, you can be done with this sensational and satisfying dish. I would say 20 minutes tops! Also, you can use Penne pasta if you like instead of the Rotini, either one would be good.
The rotini with creamy mushroom sauce recipe comes from my friend at Honey What’s Cooking. She has step by step pictures on the dish so go on over and take a look. She has other really good recipes as well so make sure you look around. There is a Jalapeno Popper Cream Cheese Sandwich that I also want to try very very soon :-)
By the way, has anyone on the East coast heard about the CICADAS infestation we are facing in about 2 weeks or so? All the way from NC to CT. I think they have already surfaced in NC. We will have about millions of them per square mile. Yuck!! I am glad I am going to Spain in the middle of June because I really hate any insect that flies. Can’t stand bugs!
Well, I will leave you with this amazing and simple tasty dish that is sure to satisfy any hungry kid.
By the way next week I will be posting a great recipe with a great giveaway so stay tuned!
Stay safe and enjoy!
Here you can see the mushrooms before and after getting cooked. A very quick process so make sure you stick around and watch them. After the mushrooms get cooked adding the Mascarpone and Parmesan cheese would be the next step.
I used fresh parsley but I think this dish will also be good with fresh basil or any fresh herb of your choice.
Rotini with creamy mushroom sauce
Yield: 6 servings
Total Time: 20 minutes
- 1 lb Whole Wheat Rotini Pasta
- 2 Tbsp Extra Virgin Olive Oil
- 20 oz sliced fresh portobello mushrooms, any other kind would work
- 1 cup white wine, Pinot Grigio
- 1/2 cup Parmesan cheese
- 8 oz package Mascarpone cheese
- 2 shallots, chopped
- 4 garlic cloves, chopped
- Fresh parsley, chopped
- 1 tsp Celtic salt, or to taste
- Pepper flakes, optional
Cook pasta according to package instructions.
In a large sauce pan, over medium to high heat, add the oil, chopped garlic and shallots. If using the pepper flakes add at this stage. Cook for about 2 minutes until the shallots and garlic are slightly golden.
Add the mushrooms and cook for about 3-5 minutes until soften, like in the pictures. Add the wine and reduce by half, this should take about 3-4 minutes. Add the Marscarpone and stir until it has been combined. Add the Parmesan cheese, salt and combine.
Add the cooked pasta and fresh parley and sprinkle some extra Parmesan cheese if you like. Serve while still warm.
Adapted from Honey What's Cooking
Nutrition facts calculated based on the recipe giving 6 servings.