Pasta with Mushroom Sauce

If you are looking to put a little less meat in your life or need a classy side dish, this one's for you!

Serves 6-8 dinner portions

3 8oz boxes of sliced mushrooms

1 large onion diced

3 garlic cloves diced

1/2 cup dry white or marsala wine

2-3 cups fat-free half and half

1/2 cup cold water 

2 heaping tablespoons corn starch

1 teaspoon thyme

1 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

juice of 1/2 a lemon

2 tablespoons olive oil

1 tablespoon margarine or butter

1/4 cup parsley, minced

 

1 2/2 boxes of cooked pasta

In a large heavy skillet heat oil and butter. Add the diced onion and cook over medium/high heat until onion is mostly browned. Add the mushrooms. Stir to coat the mushrooms and leave alone for about 4 minutes. Turn them again and add the garlic, thyme and pepper, let the mushrooms continue to cook for another 4 minutes without stirring. Stir the mushrooms and add the salt, wine, half and half. Add the cornstarch that you have dissolved in the 1/2 cup of cold water. Stir until the mixture comes to a boil and thickens. Finish with lemon juice and turn off the heat until ready to serve. Cook pasta in a large pot of water. Season it with enough salt to resemble the taste of sea-water. Cook according to package directions. Drain pasta, place in a large bowl. Reheat the sauce if necessary and pour over the pasta. Garnish with parsley and parmesan cheese. Serve