Pasta with Portabella Mushroom Sauce

• From: Cooking During Stolen Moments

Ingredients

• 2 tsp olive oil

• 2 tsp butter (or margarine)

• 1/2 lb portabella mushrooms, cubed

• 4 cloves garlic, minced

• 1 large carrot, peeled

• 1 bunch green onions, sliced

• 1/2 tsp rosemary

• Salt and pepper to taste

• 1 cup beef stock (or vegetable stock)

• 1/2 lb pasta, fully cooked and drained

• Grated Parmesan cheese (optional)

Portabella mushrooms star in this tasty pasta dish.

Directions

• In a large skillet, heat olive oil and butter or margarine.
• Add mushrooms and cook for 3 to 5 minutes over medium heat until they start browning. Add garlic and continue cooking until mushrooms are fully browned.
• Using a potato peeler, peel off ribbons of carrot and add directly to the skillet. Stir in green onions, rosemary, salt, and pepper.
• Add stock, bring to a boil, and simmer for about 5 to 10 minutes until the sauce is reduced by about half.
• Serve over hot pasta. Garnish with Parmesan cheese if desired.