5:55 PM
Vegetarian
Ingredients:
- 1/2 cup shelled pistachios
- 10 oz mushrooms- I used Baby Bella’s, a mix of exotics would be great
- 1 large onion sliced thin- I used Vidalia
- 8 oz thin spaghetti
- 2 tbsp butter
- 4 tbsp olive oil
- 1 cup fat free half & half (use full fat if you like)
- 2 cloves minced garlic
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
Directions
- Cook pasta according to directions
- Place pistachios in food processor and blender and grind until fine pieces, remove from processor
- In a saucepan melt butter and saute onion until lightly browned, add olive oil and mushrooms and 2 teaspoons of olive oil cook a few minutes then add balsamic vinegar and garlic cooking for 1 more minute
- Take 1/2 cup of half and half and place in food processor with approximately 1/2 cup of mushroom mixture, pulse about 5 times until mushrooms are in fine pieces and add back to the pan with the sliced mushrooms and onions
- Add second 1/2 cup of half and half to pan and up to 2 tablespoons of olive oil and stir well on low heat adding 2/3′s of pistachios, salt and pepper to taste
- Mix pasta in with the sauce and serve topped with remaining nuts
Source: Vegetarilin’s Blog
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