Mushroom Pasta with Cream :)
for the pasta:
1 packet of any type of pasta you'd like, I used multigrain elbow pasta
1 tablespoon of olive oil (for the pasta water, so that it doesn't stick)
1 tablespoon of extra virgin olive oil
cook the pasta in boiling water, when done, pour the extra virgin olive oil and set aside with a covered lid.
for the sauce:
1 packet of white mushrooms
2 portobello mushrooms (you can also use any mushroom mix that you like)
3-4 European hot green peppers (these are longer and leaner than the regular green peppers)
3-4 cloves of garlic, minced
1.5 cups of sour cream (I usually use organic, low-fat, but non-fat would also work!)
salt, black pepper
2 tablespoons of olive oil
Mushrooms, peppers and olive oil go into the pot. Pour a pinch of salt over them to let them give out their water. Cover the lid and let it cook. Add garlic somewhere in the middle. When veggies get softer, add the sour cream. Usually the water from the mushrooms is enough to mix the cream in, if not add a tiny bit of water. Season and pour over your pasta :) This sauce is absolutely yummy!
If you like, you can also add any type of shredded cheese that you would like. For this round, I added parmesan and low-fat mozzarella. Here's another idea, skip the sour cream and add creaminess with some goat cheese, yum, yum, yum! :)
Enjoy, enjoy, enjoy!