PASTA WITH CREAMY HERB MUSHROOM SAUCE

Pasta with Creamy Herb Mushroom Sauce image

Provided by Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 11

8 oz uncooked pappardelle pasta
2 tablespoons butter or margarine
1 medium sweet onion, thinly sliced, separated into rings
4 packages (4 oz each) wild mushroom blend
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh sage or thyme leaves, if desired

Steps:

Cook and drain pasta as directed on package; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

Nutrition Facts : Calories 386, Carbohydrate 36 g, Fat 3, Fiber 3 1/2 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 424 mg