How To Make Campanelle with Creamy Mushroom Sauce
Made richer with heavy cream, enjoy tender campanelle pasta in a velvety mushroom sauce that combines white wine and lemon zest for a flavorful dish.
Serves:
Ingredients
- 12ozcampanelle,or any medium pasta
- 1tbspolive oil
- 3clovesgarlic,minced
- 12ozmushrooms,sliced
- ¼cupwhite wine,or chicken broth
- 1cupheavy cream
- ½cupHavarti,or mozzarella, shredded
- 3tbspfresh parmesan cheese,divided
- 1tsplemon zest
- 1tbspfresh parsley,chopped, optional
Instructions
Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.
Stir in wine and cook until the wine has almost evaporated. Add heavy cream and simmer for 5 minutes.
Meanwhile, cook pasta according to package directions.
Remove from heat and stir in mozzarella cheese, parmesan, and lemon zest until smooth.
Toss with pasta. Top with parsley and extra parmesan cheese if desired.
Serve and enjoy.
Nutrition
- Calories: 612.66kcal
- Fat: 28.78g
- Saturated Fat: 15.60g
- Monounsaturated Fat: 9.49g
- Polyunsaturated Fat: 1.84g
- Carbohydrates: 69.43g
- Fiber: 3.70g
- Sugar: 5.86g
- Protein: 17.62g
- Cholesterol: 86.26mg
- Sodium: 129.63mg
- Calcium: 149.03mg
- Potassium: 536.71mg
- Iron: 1.77mg
- Vitamin A: 262.99µg
- Vitamin C: 4.75mg
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