CREAMY MUSHROOM AND TARRAGON PASTA

Pasta|Ciao Bella|Italian|Vegetarian

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 large leek, chopped – about 2 cups (and rinsed to remove any sand)

1 small onion, chopped

8 garlic cloves, chopped

1 pound shitake mushroom caps, sliced (or your favorite mushrooms or combination)

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

¼ cup dry white wine

2 cups heavy cream

2 tablespoons fresh tarragon leaves, chopped

½ cup grated parmesan cheese

1 pound linguini or your favorite pasta, cooked al dente to package directions (reserve 1 cup of the pasta water)

Instructions

Heat the butter and olive oil in a large deep skillet over medium high heat. Add the leeks, onion, and garlic to the pan and cook, stirring frequently for 3-4 minutes. Add the mushrooms, salt, black pepper, and Ciao Bella Italian seasoning and continue to cook, stirring frequently, for 3-4 minutes more until the mushrooms are soft and begin to lightly brown.

Add the white wine to the pan and cook, stirring, until most of the moisture from the wine is absorbed. Add the cream and tarragon to the pan and continue to cook for 3 minutes more at a low boil until the sauce is slightly reduced. Gradually add the parmesan cheese, stirring constantly.

Add the pasta to the pan along with ¼ cup of the pasta water and toss, toss, toss with tongs until all of the pasta is well coated and a luxurious glossy sauce has formed. If the sauce is a little thick, gradually add more of the pasta water and keep tossing until you reach a silky consistency.

Serve in bowls garnished with more parmesan and tarragon leaves. DEVOUR!!