2 Portobello mushrooms
2 Tbsp olive oil
1 cup heavy cream
1 cup cheese, grated
1 tsp garlic, minced
salt and pepper
¾ lb fresh angel hair pasta, cooked al dente, tossed with olive oil
2 Tbsp chives, chopped
3 oz Cheese , for shaving
Preheat the grill.
Season each mushroom with olive oil and grill for 3 to 4 minutes on each side.
For the sauce: In a hot sauté pan, add the cream.
When the cream starts to bubble and thicken, whisk in the cheese.
Season with the garlic, salt, and pepper then simmer the sauce for 2 to 3 minutes.
In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce.
Remove the mushrooms and slice on the bias into 2-inch slices.
Using a pair of tongs, place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate.
Arrange the mushroom around the pasta and garnish with hand-shaved cheese and chives.
Sugar: 8g
:
Calcium: 841mg
Calories: 1598kcal
Carbohydrates: 136g
Cholesterol: 267mg
Fat: 95g
Fiber: 7g
Iron: 3mg
Potassium: 915mg
Protein: 52g
Saturated Fat: 51g
Sodium: 679mg
Vitamin A: 3385IU
Vitamin C: 10mg
