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Dairy
Easy
35 Minutes
Diets 
This dish is so rich with flavor in an uncomplicated way. Even my most discerning (read “picky”) eaters couldn’t get enough of it. Creamy Mushroom Pasta is perfect for those nights when a quick and simple dish is all there is time or energy for.
16 ounces Tuscanini Spaghetti, cooked to package directions
8 tablespoons Tuscanini Olive Oil
8 ounces sliced white mushrooms
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
1 cup water
2 chicken flavor stock cubes (parve)
1 cup whole milk (or heavy cream)
Heat olive oil over medium heat in a two-quart saucepan until shimmering. Add mushrooms, kosher salt, black pepper.
Sauté until the mushrooms are soft and browned.
Add water and bring to a boil. Whisk in soup cubes until dissolved.
Reduce heat and simmer for five minutes, whisking often.
Add milk and bring to a boil over medium heat. Keep at a low boil, whisking frequently, for five minutes. The sauce will combine, thicken, and reduce slightly. If the sauce reduces a little too much, whisk in a few more tablespoons of milk. The finished sauce should just coat the back of a spoon.
Pour over the prepared pasta and toss to combine.
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