Creamy Mushroom and Almond Pasta
8 oz. wide egg noodles
2 Tblsp. olive oil
1 clove garlic, diced
1/2 lb. button mushrooms, sliced
30 fresh medium sage leaves
1 cup slivered almonds
1/2 cup medium-dry sherry
1 cup beef stock
1/2 cup light cream
sea salt and freshly-ground pepper
About 1 cup grated parmesan cheese
Cook the pasta in salted water according to package directions (about 8 minutes).
Saute mushrooms in olive oil until lightly browned. Add the sage leaves, almonds and garlic and cook about 2 minutes. Add sherry, stock, cream, salt and pepper. Cook 3-4 minutes until slightly thickened.
This dish was sooo creamy and flavorful that even my hamburger-loving husband really liked it. I think next time I might add even a bit more sage--my leaves were a little small--and it wouldn't hurt to add a little more mushroom. This is now one of my favorite pasta dishes.