Okay, I couldn’t wait to share this with all you readers out there! I had the most delicious lunch today – something that I have – as usual – been craving since I got some mushrooms home early this week. I picked up sage some time ago on a whim and was dying to use it in pasta. So I made some farfalle in a burnt butter sauce with sage and garlic and it was heavenly.
Today, for lunch, I made penne with sage, garlic and mushroom in a light cream sauce and it was even more heavenly! If you like pasta that is not drowned in sauce and if you like mushrooms, this is the thing for you.
Penne with Garlic, Sage, Mushrooms
A light pasta dish tossed in cream, mushroom and sage
Cook the penne in seasoned, boiling water till al dente.
In another pan, heat the oil and add garlic till it becomes slightly golden.
Put in the sage and mushrooms and saute till the water from the mushrooms evaporates.
Now add the cream and mix well on a low heat.
By now, the pasta should be done - cut one piece into half to see whether it is well done; it should be neither raw nor squishy.
Add the penne into the mushroom cream mixture.
Mix well so that the pasta is well coated in the sauce, adjust the seasoning, add the chilli flakes and serve hot.