Mmm, dinner!
Based on a recipe from Pasta, ed. Jeni Wright
¼ cup butter
1 onion, chopped
12 oz spaghetti
12 oz mixed mushrooms, sliced—white, Portobello, brown
1 garlic clove, chopped
1 ¼ cups sour cream
2 tbsps chopped fresh basil
½ cup grated Parmesan cheese
salt and ground black pepper
torn Italian parsley, to garnish
grated Parmesan cheese, to serve
Melt butter in a large frying pan and fry chopped onion for 10 min until softened. Cook pasta in boiling salted water. Stir mushrooms and garlic into onion mixture and fry for 10 min until softened. Add sour cream, basil, and grated Parmesan cheese. Add salt and pepper to taste. Cover and heat through over low heat. Drain pasta thoroughly and toss with sauce. Serve garnished with parsley, and with cheese.
Serves 4-6.
