1
8.8-oz. pkg. dried pappardelle-
1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
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2 cloves garlic, minced (1 tsp.)
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1 tbsp olive oil
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1 8-oz carton light sour cream
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2 tbsp all-purpose flour
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1-1/2 tsp smoked paprika
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1 c vegetable broth
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Snipped fresh Italian parsley
Cook noodles according to package directions. Drain; keep warm.In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.
While I do not claim to have created the recipes you will find here...I do lay claim to having prepared them all. As a society we have lost our way when it comes to healthy eating and preparing our own meals. We rely heavily on fast food chains and pre-made boxed meals as the means to feed ourselves. I urge you to take the time to do a little meal planning every week, and prepare simple and healthy meals for your family every day. It may take a little time...but you're worth it.
