- 12 oz. dried spaghetti
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- 1 large shallot, finely chopped
- 1 lb. mixed mushrooms,
- cleaned, trimmed, and sliced
- 1/4 inch thick
- Freshly ground black pepper
- 2 Tbs. tawny port
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 3 Tbs. chopped fresh parsley or
- 2 Tbs. chopped fresh tarragon
- Grated Parmigiano-Reggiano,
- for serving
This easy pasta gets complex flavor from a combination of mushrooms (try a mix of cremini, shiitake, black trumpet, portabella, and chanterelle), cream, and a secret ingredient— tawny port
- Over high heat, cook the spaghetti in a large pot of boiling salted water according to the package directions until al dente.
- Meanwhile, heat the oil and butter in a 12-inch skillet over medium-high heat. Add the shallot and cook, stirring, until it just begins to color,1to 2 minutes. Add the mushrooms, 3/4 tsp. salt and a few grinds of pepper and stir constantly until the mushrooms begin to release their liquid, about 3 minutes. Lower the heat to medium and cook, stirring occasionally, until soft and lightly browned, about 5 minutes more.
- Add the port and stir to deglaze the pan. Add the cream and sour cream, bring to a simmer and reduce the heat to medium-low. Cook, stirring frequently, until the liquid reduces to a saucy consistency, about 2 minutes.
- When the spaghetti is al dente, reserve1/2cup of the cooking water and drains the spaghetti. Add the spaghetti and the reserved water to the sauce. Toss over low heat, sprinkle with the parsley or tarragon, and toss again to combine. If the sauce seems thin, continue to toss until it has thickened a bit. Season to taste with more salt and pepper. Serve and pass the Parmigiano at the table
590 CALORIES | 17GPROTEIN | 71GCARB | 26GTOTALFAT | 13GSATFAT |
8GMONOFAT | 2GPOLYFAT | 60MGCHOL | 520 MG SODIUM | 5G FIBER