0 recipes from contoocook and beyond


2 tbsps. olvie oil
3 garlic clove,s micned
2 cups sliced mix wild mushrooms (such as crimini and shittake)
8 ozs. asparagus, cut into l inch lengths
l/2 cup sun dried tomatoes (not oil packed; about 4 ozs.) cut into thin strips
l/2 cup dry white wine
l/2 cup whipping cream
l/4 cup cream cheese
l tbsps. parsley
l lb. fusilli or other spiral pasta
l/4 cup Parmesan
Heat oil in heavy large skillet over med-high heat. Add garlic and saute until golden, about l min. Add mushrooms, asparagus and sun dried tomatoes. Saute until tender and most of liquid evaporates, about l0 mins. Add wine; boil until liquid is reduced by half, aoubt 3 mins. Add cream, cream cheese and parsley. Simmer until liquid is reduced to sauce consistency, about 8 mins. Season with s&0. Remove from heat. Meanwhile cook pasta in large pot of boiling salted water until tender. Drain Transfer to alrge bowl Rewarm sauce if necessary. Pour over pasta and toss to coat. Sprinkle with cheese and serve. Serves 6 Bon Appetit April l996

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