Ingredients
| 16 oz | Pastene Organic Italian Mafaldine | |
| 8 oz | cremini mushroom, stemmed and sliced | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1 | onion, diced | |
| 3 Tbsp | butter | |
| 4 oz | half and half | |
| 1 Tbsp | lemon juice | |
| 1 Tbsp | dried oregano | |
| 1 Tbsp | dried thyme | |
| 1 Tbsp | dried parsley | |
| ½ cup | Pastene Grated Parmesan Cheese | |
| fresh basil for garnish | ||
| salt and pepper to taste |
Directions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- Meanwhile, sauté onion in olive oil over medium-high heat until soft
- Add in all sliced mushrooms along with garlic and butter. Cook until soft, about 5 to 7 minutes.
- Sprinkle in parsley, oregano, and thyme.
- Add cream and lemon juice, stir until thoroughly combined.
- Add in pasta, parmesan and fresh basil.
- Toss and Enjoy.
