Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 8 oz 227g Mushrooms - sliced

  3. 3 oz 85g Garlic cloves - minced (medium)

  4. 1/2 teaspoon 2 1/2ml Dried rosemary - crumbled Freshly ground pepper

  5. 1/2 cup 118ml Whipping cream Salt

  6. 4 oz 113g Dried linguine

  7. 2 oz 56g Bel paese cheese - cut Into small cubes Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve.


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