Night fall temperatures are starting to drop this time of year. Yummy comfort food recipes start to make their way back into our dinner menus. What could be best at the end of a long school or work day (and possibly long commute) than a delicious pasta dish? While most of us are huge fans of pasta, it is normally hard to stay away from the worries of health and calorie counting. This is when I come up with my own recipes, by adding tweaks here and there, to continue enjoying wonderful pasta recipes without the extra calories or “the guilt.” Here is a family favorite. It is vegetarian, healthy, easy and it can be ready in just 15 to 20 minutes.
Boil Campanelle pasta “al dente” following package instructions. You can use other pasta options but this recipe uses Campanelle as it will absorb the sauce very nicely.
Saute mushrooms and onions with a little bit of canola oil until mushrooms and onion pieces start to turn brown.
Add 1 cup of (no msg) 100% natural chicken stock, 1/2 can of mushroom cream, and 1/4 cup of heavy whipping cream. Mix and let it simmer for 5-6 minutes.
Once the campanelle pasta is done, strain and add to the sauce pan.
You may optionally top this pasta with grated Parmesan cheese. (You can also have black pepper handy at the table, for those craving a spicy but still light finish.)