Ingredients
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8 ounces angel hair pasta
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3 cups fresh white button mushrooms, sliced (can use more or less mushrooms)
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1 medium onion, finely chopped
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1 tablespoon fresh minced garlic (optional or to taste)
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3 -4 tablespoons butter (more if needed)
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2 (3 ounce) packages cream cheese (cut into small cubes)
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salt and black pepper
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2/3 cup half-and-half cream or 2/3 cup full-fat milk
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3 -4 tablespoons chives, snipped
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grated parmesan cheese
Instructions
- For the sauce; in a medium saucepan cook the mushrooms in butter until the mushrooms loose there moister (you can remove the mushrooms or leave them in the saucepan).
- Add in onions and garlic; saute for about 3 minutes, or until the onions are soft (adding in more butter if needed).
- Stir in the cream cheese; cook over low heat, stirring constantly until the cheese has melted.
- Gradually add in half and half cream or milk and chives; stir to heat through.
- Season with salt and pepper to taste.
- Cook the pasta in a large pot of boiling salted water until only al dente; drain and place in a large serving bowl.
- Pour the sauce over the cooked pasta; toss to coat.
- Sprinkle grated Parmesan cheese over top and serve.
- Pass more Parmesan cheese at the table,.