Coop Kitchen, Gluten Free, Vegetarian/Vegan

Pasta with Cream Sauce

Are you feeling a little indulgent? Having one of those days where calories don’t count? Then this dish is for you. Fresh, local cream, artisan cheese, trumpet mushrooms, and local pasta make for a wonderful comforting meal. This comes together in almost no time at all. Then, you can sit down and enjoy!


1 pound of Pappardelle pasta from Local Goods (or substitute one of our Gluten Free options)

1 pint Twinbrook Creamery Heavy Cream

1/2 cup shredded Judy’s Parm from Samish Bay Cheese

Nutmeg from M&B

Pacific Flake Salt

Black pepper from M&B

1/2 cup Mother’s choice Organic Butter

1 cup chopped Organic Trumpet Mushrooms

4 cloves Organic Garlic, chopped



Melt butter in a deep skillet over medium heat. Add mushrooms and saute until soft. Shake the pint of cream well, then add to the pan. Add salt and pepper to taste, along with a dash of nutmeg and the garlic. Allow the cream to come to a simmer, whisking constantly. Once it has simmered for a few minutes, turn the heat down to medium low and add the cheese. While the sauce is reducing a bit, cook pasta according to package directions, drain, and add to cream sauce and serve.



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