“This recipe came from a Good Housekeeping magazine. It is delicious and has very few ingredients.”
READY IN:
35mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally.
  3. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
  4. Stir wine into mushrooms mixture. Heat to boiling over medium-high heat and cook 1 minute.
  5. Add broth and cream; heat to boiling and cook 3 minutes, stirring. Add 1 tsp salt.
  6. Drain pasta and return to saucepot. Add mushroom mixture, parsley, and sun-dried tomatoes, then cook 1 minute over medium heat, tossing until evenly coated.

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