Creamy Mushroom Pasta
- 1 pound fusilli
- 3 tablespoons plus 1 tsp. olive oil
- 1/4 cup panko
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons chopped fresh sage
- 1 onion, chopped
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan
- 2 tablespoons white wine
Adapted from rachaelraymag.com
Bring a large pot of water to a boil. Salt the water and add the fusilli; cook until al dente. Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, in a small skillet, heat 1 tsp. oil over medium-high. Add the panko and toast, stirring, until golden, 3 minutes; transfer to a plate.
In a large skillet, heat 2 tbsp. oil over medium-high. Add the mushrooms and sage. Season with salt and pepper and cook, stirring, until browned, 5 minutes. Transfer to another plate. Reduce the heat to medium. Cook the onion and garlic in the remaining 1 tbsp. oil, stirring, until softened, 4 to 6 minutes; season.
Add the mushrooms, fusilli, reserved pasta cooking water, cream, Parmesan and wine to the large skillet. Cook over medium, stirring often, until the sauce thickens, about 3 minutes; season. Divide among plates; top with the panko.