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Creamy Mushroom and Almond Pasta

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“As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, http://poppyseedsandtigerlilies.blogspot.com/2009/11/magazine-mondays-creamy-mushroom-and.html , sure hit the spot. The author notes this is a recipe she adapted from volume 38 of Donna Hay magazine. Both the dish & the blog are worth checking out. I am posting so I misplace neither. Can be made really vegetarian with vegetable stock in place of the beef stock. Serve with your favorite sauteed green or simple green salad for a full meal.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta in salted water according to package directions (about 8 minutes).
  2. While the pasta cooks, saute mushrooms in olive oil until lightly browned.
  3. Add the sage leaves, almonds and garlic and cook about 2 minutes.
  4. Add sherry, stock, cream, salt and pepper.
  5. Cook 3-4 minutes until slightly thickened.
  6. Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.

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