We didn't have a photo of the actual pasta dish, so instead we have included a picture of Jake eating the pasta! He thoroughly enjoyed it & his face surely shows it!!! :)
Ryan’s Pasta with Portobello Mushrooms in a Garlic Cream Sauce
Ingredients
3 tbsp butter
4 or 5 cloves of garlic finely chopped or smashed
3 tbsp flour
1.5 lbs mushrooms (I like Portobello mushrooms) cut up in ½ inch pieces
1 pint cream
1 lb penne pasta (preferably Barilla or DeCecco)
½ cup freshly grated parmesan cheese (preferably the real stuff, Parmiggiano/Reggiano cheese)
Pepper to taste
A dash of nutmeg
Sauce:
In a skillet, melt butter, add garlic and mushrooms and cook them over medium heat for 5 minutes or so. Add flour and mix it in thoroughly. Add cream a little at a time, stirring constantly. Continue to cook over medium heat for another 5 or 10 minutes—to give the sauce a chance to thicken. If you think the sauce needs to be thicker, you can add some Parmesan cheese. If you think it is too thick, add some milk. Add pepper to taste, and a dash of nutmeg.
Cook pasta according to the package instructions. When the pasta is cooked, drain and add to the sauce. Serve with Parmesan cheese sprinkled over the top.
Optional: you can also add chicken to this if you want, cube it & cook it separately, and add it just before serving.
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