Garlic Cream Pasta

12 oz linguine (use spinach linguine for half, if desired)
2 tablespoons extra virgin olive oil
8 cloves fresh garlic, minced
1 lb fresh mushrooms, sliced thin
dash salt
1 cup evaporated milk
1/4 cup water
1/2 cup parmesan cheese, grated and divided

  1. Prepare pasta and strain.
  2. Meanwhile, heat the oil in large saute pan over MEDIUM heat. Add garlic and saute until slightly browned. Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes, tossing occasionally, or until mushrooms are lightly browned.
  3. Add milk and broth. When sauce simmers, stir in half of the parmesan. Change heat to LOW.
  4. Add pasta and toss to mix. Just before serving, sprinkle with the additional cheese.

SERVES 6
PREP TIME 15 minutes
TOTAL TIME 15-25 minutes
NOTES

  • Original recipe called for light cream in place of canned milk, but the result was slightly too heavy.
  • Once cheese has been added, heat carefully.  High heat will change the texture of Parmesan cheese.
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