Mushrooms, cream, time, and noodles make a super yummy dinner any night of the week.

• 1 tsp olive oil

• 2 cups sliced mushrooms

• 1/2 cup chopped onion

• 2 cloves garlic

• 1 tsp thyme

• 1 pinch black pepper

• 1 cup chicken broth

• 1 tsp corn starch

• 1/2 cup evaporate milk

• 8 ounces angel hair pasta (cooked according to package directions)

• 1 sprig thyme (for garnish optional)

1. Cook the pasta according to the package direcitons. Drain in colander and reserve.

2. Meanwhile, make the sauce. Heat the olive oil in a large dutch oven skillet. Saute the mushrooms, stirring just a few times. Add the onions and garlic. Keep cooking for a few more minutes. Add the thyme and black pepper.

3. Stir the cornstarch into the broth. Pour over the mushrooms. Bring to a boil. Add the evaporated milk. Bring back to a boil.

4. Serve the mushroom sauce over the pasta. You can garnish the dish with a fresh sprig of thyme.

Angel hair pasta cooks quickly but you can also use spaghetti

Entree, Dinner

American

pasta

Nutrition

Serving: 1bowl, about 1.5 cups | Calories: 295kcal | Carbohydrates: 51g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 59mg | Potassium: 467mg | Fiber: 3g | Sugar: 7g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg