Recipe: Vegetable Pasta with Garlic Butter Cream Sauce
Ingredients:
1 cup heavy cream
3/4 stick of butter
3 cloves of garlic, 2 sliced and 2 minced
1 1/2 cup chopped mushrooms
1 1/2 cup chopped asparagus
1 1/2 cup of cherry tomatoes, halved
1 shallot, sliced thin
Salt
Pepper
2 tsps dried thyme
1 tbs red pepper flakes
1/4 cup parsley, chopped
Grated parmesan for the topping
First, let's make the cream sauce
1) Combine heavy cream and butter to a small saucepan. Heat over medium heat until it begins to simmer, but not boil.
2) Then add two cloves of garlic, sliced. Continue to simmer, stirring frequently, for 3-4 minutes, until the sauce thickens and coats your spoon.
3) Remove the sauce pan from the heat, and sit on the side while the garlic continues to infuse the cream sauce.
4) Next, prepare your pasta. I like to use angel hair pasta, but prepare your favorite pasta per the directions on the box. For this recipe, use a little more than half the box of pasta. This should make 3-4 servings.
5) While the pasta is prepared, place a frying pan on the stove on medium high heat, and add 2 tablespoons of olive oil. Heat until the oil is hot and begins to glissen, and then add the asparagus, mushrooms, minced garlic, and shallots. Cook for 5 minutes, stirring frequently.
6) Then, add your tomatoes and continue to cook for 3 minutes. Season the dish with salt, pepper, red pepper flakes and thyme. Stir.
7) Add the pasta to the vegetables in the pan, mix well, and continue to cook for 3 minutes. Then, add the cream sauce to the pan, and add the chopped parsley. You can either leave the garlic in the cream sauce, or remove it - your choice! Turn the heat to low and mix all of the contents together until everything is heated through.
Complete your dish by sprinkling parmesan cheese on top, dish into bowls, and serve!