Oh man, I love this pasta. Actually, I love all pasta, but this one is something extra special. It’s a combination of everything that is good in the world brought together into a single dish. Did I mention that I love this pasta? Here’s how you make it:
Julienne four small to medium tomatoes. Julienne is just the culinary term for cutting something into thin strips (similar to a matchstick). Don’t let this word scare you. Cut your tomatoes into strips like a pro and maybe teach your whole family a new kitchen term!
Lay the tomato strips onto a baking sheet that’s been drizzled with olive oil. Lightly salt and pepper the tomatoes, then roast them in a 425 degree Fahrenheit oven for 15 minutes or until they begin to caramelize.
While the tomatoes roast, melt 2 tbs of butter in a deep sided pan.
Add in 4 cloves of minced garlic and allow the garlic to cook for about 2 minutes while stirring constantly to prevent the garlic from burning.
I don’t think there’s a better smell than the smell of garlic cooking in butter. It’s truly divine.
Add in 8-10 oz of sliced mushrooms. Stir them around to coat them in butter. Allow them to cook until they become tender.
I didn’t get a picture of this step because I’m easily distracted, so you’ll just have to take my word for it.
At this point, your tomatoes should be about finished roasting. Pull them out of the oven and add them straight into the pan with the mushrooms and garlic.
Add in 1 tbs of fresh thyme, salt, pepper, and a pinch of red pepper flake and stir everything together. You can use dried thyme instead if you don’t have fresh. If you choose to use dried thyme, be sure to only use 1/2 tbs.
Now, we create the sauce. Pour in a cup of vegetable broth, stir everything together and bring it to a boil.
Turn down the heat to medium low.
Then, pour in a cup of heavy cream, 3 tbs of fresh basil and 1/2 a cup of cut up fresh mozzarella. Stir everything together gently and allow the cheese to melt.
Pardon the blurry picture, but this is what the sauce will look like when it’s finished. Creamy, mushroomy, garlicy, herby, and totally delicious. Yum!
And that’s all there is to a cream sauce! In a little less than 30 minutes you can have pasta with a homemade sauce on the table. Your family will be blown away!
Taste the sauce for seasoning and add a little more salt and/or pepper if needed.
Pour in a pound of the cooked pasta of your choice and toss everything together.
Keep in mind that the sauce will thicken as it sits.
Serve with a sprinkling of parmesan and a little fresh parsley.
Pasta with a Garlic Mushroom Cream Sauce and Roasted Tomatoes
- 1 pound pasta
- 8-10 oz mushrooms, sliced
- 4 small tomatoes, cut into thin strips ( Julienned)
- 4 cloves garlic, minced
- 1 tbs olive oil
- 2 tbs butter
- 1 tbs fresh thyme, finely chopped (or 1/2 tbs dried thyme)
- 1 pinch red pepper flake
- 1 cup vegetable stock
- 1 cup heavy cream
- 1/2 cup diced or shredded mozzarella
- 3 tbs fresh basil, finely chopped (or 1 tbs dried basil)
- parmesan for serving (optional)
Spread the tomato strips on a baking sheet drizzled with olive oil. Lightly season with salt and pepper then roast in an oven preheated to 425 degrees Fahrenheit for 15 minutes or until the tomatoes are caramelized.
In a pan with deep sides, melt 2 tbs of butter then add in the minced garlic. Cook for 2 minutes while gently stirring.
Add in the mushrooms and cook until they are slightly tender. Stir in the roasted tomatoes, thyme, red pepper flake, salt, and pepper.
Pour in the vegetable stock and bring the sauce to a boil.
Turn down the heat to medium low and add in the cream, mozzarella, and basil. Stir to combine and keep stirring until the cheese has completely melted.
Taste the sauce for seasoning and add salt and pepper if needed.
Pour in the cooked pasta, and toss everything to combine. The sauce will thicken as it sits.
Top with a sprinkling of parmesan for serving (optional).