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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This creamy, rich dish is a great option when you're in a hurry! Serve with extra Parmesan cheese, if desired. Ingredients:
16 ounces sour cream |
2 eggs, beaten |
1 tablespoon dried dill weed |
1/2 cup grated parmesan cheese |
2 (6 ounce) cans sliced mushrooms |
salt and pepper to taste |
2 (8 ounce) packages angel hair pasta |
Directions:
1. In a medium bowl, whisk sour cream, eggs, dill and cheese; add mushrooms and salt and pepper to taste. Mix and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
3. Over medium heat, pour sour cream mixture into pot with pasta until sauce begins to boil; stir frequently. Be careful to not overcook this sauce or it will become sticky.
4. Add the cream mixture to pasta and cook over medium heat; stir frequently for about 3 minutes or until sauce begins to bubble. Be careful not to overcook the sauce.
5. Remove from heat and serve immediately.
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