Vegetable of choice (asparagus, broccoli, onions, bell peppers)
Garlic salt
Instructions
Preheat oven to 400 degrees. Boil a large pot of
salted water.
Slice vegetable of choice. Put on baking sheet.
Toss with oil and some salt and pepper. Roast for
10-20 min.
Slice mushrooms. Chop garlic. Slice scallions,
separating whites from green.
Melt 1 Tb of butter in large pan over medium high
heat. Add breadcrumbs and toast until golden for
3-4 min. Season with salt or garlic salt and
some ground black pepper. Set aside in a bowl
and wipe out pan.
Add pasta to boiling water. Remember to reserve
1/2 cup of pasta water.
In same large pan over medium high heat, heat a
large drizzle of oil. Add mushrooms, salt and
pepper. Cook until browned and softened. Then
add white scallions and garlic until fragrant.
Stir in cream cheese and 1/4 c of pasta water.
Stir until creamy.
Add drained pasta, Parmesan and the remaining 2Tb
of butter. Add in a splash of remaining pasta
water (if needed) until creamy sauce forms.
Season generously with salt and pepper.
Top with green part of scallions and handful of
breadcrumbs.
Originally Submitted
3/30/2019
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