Friday, August 20, 2010

Cavatappi in a Garlic Portabella Sauce

1 lb. cavatappi ($.50)
6 cloves garlic ($.15)
2 tsp. olive oil ($.18)
8 oz. cremini mushrooms, sliced very thin (baby bellas) ($.99)
8 oz. white button mushrooms, sliced very thin ($.99)
2 T. flour ($.05)
2 C. chicken or vegetable stock ($.69)
1/4 C. sour cream, light ($.15)
1 T. basil ($.10)
1 tsp. oregano ($.10)
1/2 tsp. black pepper ($.05)
1 tsp. salt ($.05)

Boil cavatappi as directed on the package to al dente. Drain.

In a large, nonstick skillet, add oil and thin sliced mushrooms and cook over medium heat. Add garlic, salt, and pepper when mushrooms are almost tender. Once mushrooms are tender, whisk in flour. Once flour and oil are well incorporated, stir in stock and remaining seasonings. Cook over medium heat for 5-10 minutes, until sauce begins to thicken. Once sauce starts to thicken, stir in sour cream. Heat through to desired consistency. Stir in cooked pasta, cook an additional 5 minutes, and serve.

Yields = 6-8 servings
Cost: $4.00
Cost per serving: $.58

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