Magazine Mondays - Creamy Mushroom and Almond Pasta

Magazine Mondays involves digging into your stacks of magazines for recipes you've been planning to try forever (and, when you finally do, you'll keep the good recipes and get rid of the magazines).  You make the recipe and share with readers. This was the idea of creampuffs in venice Check it out.  I've decided to join this effort with something I found in an old issue of donna hay magazine, Issue 38.  I've changed the proportions and instructions a little. 

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.

Add the cooked, drained pasta to the pan.  Mix together, cover with shredded Parmesan and serve. 

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.