Creamy mushroom and artichoke pasta
1/2 c. Butter
8 oz. Mushroom, sliced
1 can quartered artichoke hearts
1-2 cloves garlic, finely chopped
1/3-1/2 c. Sherry (or white wine/cooking wine)
1 pint heavy whipping cream
3/4 c. Parmesan cheese
8 oz. bowtie pasta
Cook pasta as directed. Saute mushrooms, garlic, and artichoke hearts in butter over medium-high heat. Once cooked, deglaze pan with sherry and cook for 2 minutes. Add heavy whipping cream. Continue to cook until sauce begins to thicken (about 10 minutes). Add parmesan cheese. Toss sauce with pasta and serve.
Pairs Well With
I found a recipe for alfredo sauce in college and have modified it and made it into something special over the years. It is one of my and my husband's favorite dishes!