Pasta with mushroom and caper sauce is a satisfying fast-fix recipe that serves as a vegetarian entrée, light supper or side dish. This recipe is handy if you tend to buy too many mushrooms. I half the recipe and serve with a salad for a quick dinner for two.

3 cups corkscrew pasta
8 ounces mushrooms
2 tablespoons fresh parsley
2 green onions or small scallions
1/4 cup extra virgin olive oil
1 cup half-and-half
1 tablespoon capers, drained
2 teaspoons tomato paste
Pepper, freshly cracked and ground

Cook the pasta in salted water for 5 to 7 minutes, until just done. Pour the cooked pasta into a colander and shake to drain well. Transfer to a warmed bowl, cover and keep warm if your sauce is not finished.

While the pasta is cooking, clean the mushroom caps, green onions or scallions and parsley; chop finely and set the green onions or scallions and parsley aside.

Place the olive oil in a heavy skillet over medium-low heat. When the oil has heated, add the mushrooms. Stir occasionally and cook for 5 – 7 minutes, until the mushrooms are fairly dry and begin to brown a bit. Add the half-and-half, capers and tomato paste. Stir to blend well. Increase the heat to medium-high and bring the mixture to a boil. Stirring frequently, continue cooking until the sauce is reduced to about 1 cup. Stir in the green onion or scallions and parsley; season with salt and pepper to taste.

Spoon the sauce over the pasta and toss to coat evenly. Serve immediately.

Yield: 4 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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