White Wine Mushroom Cream Sauce on Angel Hair

with fresh parmesan and basil leaves (and shhhh! … it’s kind of even  … almost … healthy)

There is a bit of a funny story surrounding this dish … we like to joke around a lot in my office. Normally this doesn’t extend to our clients, but today something came across the email trail and our client jokingly said “10 lashings for Mike” … which my boss responded to with “with a wet noodle … al dente”. I was sooo tempted to respond with “and a white wine mushroom cream sauce”.

Because I wasn’t sure how the client would react, I held my tongue and just went into the kitchen and made this. It’s a very quick dish to prepare …  You could have it for lunch or dinner just like this as an elegant vegetarian meal … and it is so amazing just like that! … maybe with a salad on the side? I didn’t have the patience to do that today … I was SO hungry. If you are a meat eater, I think it would be lovely to add chicken, shrimp, or a luscious grilled hunk of salmon … or some broccoli or asparagus or maybe a bit of chopped tomato.

I honestly could not think or wait to eat this for even a moment longer. It was SO hard to refrain from inhaling this while I took the pictures …

White Wine Mushroom Cream Sauce on Angel Hair Pasta

Serves one hungry person or perhaps as a side dish for two … multiply the recipe for the number of mouths you have to feed!

• 1 serving of angel hair pasta (I recommend using whole wheat pasta or something like Smart Taste that has more fiber in it … )
• 1 heaping cup of sliced fresh mushrooms
• 2 cloves of garlic
• 1/4 cup of chopped onion
• 1/4 cup white wine
• Bruschetta seasoning and Red Robin seasoning (recipe here)
• 1 oz. light cream cheese
• 1/2 cup of fat free half and half
• 1/3 cup shredded Parmesan or Romano cheese (or a mix of both)
• Fresh basil leaves, sliced (or not)

Directions:

1. Start the water for your angel hair pasta heating.
2. Spray the pan with cooking spray, then add mushrooms, onion, & garlic. Sautee briefly, then add the white wine and sprinkle on some of the seasonings. Sautee for a while and adjust the seasonings to taste.
3. When the water starts boiling, throw your pasta into the water. The rest of this isn’t going to take long …
4. To the pan with the mushrooms, add the light cream cheese and the fat free half and half. Cook and stir on medium to medium-low heat until the sauce starts to thicken a bit, then add most of the shredded cheese (saving a bit for the top).
5. Check if the pasta is done. Throw it in the strainer.
6. Once the cheese is melted and the sauce is thickened to the consistency you want, put the pasta on a plate, pour the creamy mushroom sauce all over it, then sprinkle with your fresh basil leaves.
7. Try to slow down and savor it … I really wouldn’t recommend the inhalation method I used …

This recipe was shared on Talent Show Tuesdays, Cast Party Wednesdays, Newlyweds Recipe Linky, Tastetastic Thursday and Full Plate Thursday, {Fusion Friday}, Weekend Potluck, Meatless Mondays and Katherine Martinelli’s Pasta Blog Hop.

This recipe was FEATURED on Midnight Maniac Meatless Mondays.