Pasta with Creamy Mushroom Sauce

1 lb rigatoni or farfalle pasta
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp butter
2 shallots, minced
2 cloves garlic, minced
3.5 oz shiitake mushrooms, sliced and stems removed
8 oz baby portabella mushrooms, sliced
4 oz white button mushrooms, sliced
Salt and freshly ground pepper
1/2 cup white wine or 1/2 cup pasta liquid and 2 Tbsp Sherry
1/2 cup vegetable stock
1 cup (8 oz) mascarpone cheese or crème frâiche, at room temperature
1/2 cup grated Parmesan cheese
1/4 cup fresh chives, chopped

Cook pasta as directed. Drain and keep warm, reserving 1 cup pasta liquid. While pasta is cooking, heat oil and butter in a large skillet over medium-high heat. Add shallots and garlic to the skillet; cook about 2 minutes until soft. Add mushrooms to skillet and season with salt and pepper. Cook, stirring occasionally until tender, about 5-7 minutes. Turn heat to high and add wine (or sherry and 1/2 cup pasta liquid) and cook for 3 minutes. Add stock and continue to simmer until slightly reduced. Remove skillet from heat and stir in mascarpone or crème frâiche until creamy. Add mushroom mixture and Parmesan cheese to pasta and season with addtional salt and pepper if necessary. Toss to coat, adding reserved pasta liquid if needed to loosen pasta. Garnish with chives and serve.

Makes 4–6 servings

Allergy Warning: Contains MilkContains Wheat

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