Monday, July 25, 2011

Pasta with Creamy Mushroom and Brussels Sprout Sauce


3 Mushrooms -sliced finely
3 Brussels Sprouts -sliced finely
1/2 Cup Frozen Corn
100 grams Pasta
1 teaspoon apple cider vinegar
1 teaspoon minced garlic
1/2 Cup Sour Cream


1. Cook the pasta according to packet instructions drain
2. While Pasta is cooking first add Mushrooms and then Brussels sprouts stirring often until Mushrooms have released their juices
3. Add Sour Cream, Garlic and vinegar simmer
4. Add frozen corn to the mixture and simmer until corn is cooked through
5. Pour Pasta into a bowl and sauce on top of pasta



Hey What's For Dinner

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