Creamy Mushroom-Asparagus Pasta

There is something about winter that yields to comfort food, soups and creamy dishes.  They warm us up, and in some manner, give us some peace in our hectic schedules.

Last night, we had a nice bowl of soup besides our main course.  The soup was filling in itself and we split the meal in two parts, taking a break after the soup.  Winter and soup go hand in hand.

So, why am I now going to talk about pasta?  I think, at least for me, pasta does the same thing, not all pastas but the creamy ones with a light sauce.   I love lasagna but that is not one of the comfort foods.  The creamy pasta, I made, we found to be soothing and comforting.

Creamy Mushroom Pasta

Ingredients:                                                                                                                                                                                                                   

• 1 12 ounce  package of pasta
• 2 tablespoons canola oil
• 1 cup mushrooms, sliced
• 3/4 cup asparagus tips
• 4 ounces sour cream
• 1/2 cup milk
• 1/2 cup vegetable broth
• salt and pepper  to taste
• 1 tablespoon cornstarch

Method:

Cook pasta according to package directions.  I used two different kinds half empty or half filled bags of Tinyada pasta.
 Heat oil a skillet over low heat.

Add sliced mushrooms and aspargus.   Cook for 5 minutes, stirring occasionally.

Add soup.

Add salt and pepper.

 Add the sour cream, milk, and cornstarch. Stir and cook over a low flame for 3-5 more minutes.

                                                                                                                                                   

Pour the mushroom mixture over your pasta and serve.              

 

                                                                                                                                                                                                                                                                                                                                                        

This week’s Presto Pasta Nights (PPN) is being hosted by  The Well-Seasoned Cook.  I just went to her blog for the first time and she has some very interesting recipes with beautiful photos.  I want to thank Ruth of Once Upon a Feast who has sustained this group for years and amazes me by making it happen, week after week.

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