Angel Hair Pasta With Creamy Mushroom Sauce And Fresh Herbs

1. 1

   Melt butter in a heavy medium saucepan over low heat.

2. 2

   Add shallots and cook 1 minute.

3. 3

   Add 1 3/4 cups cream and bring to a simmer; stir.

4. 4

   Add mushrooms, salt and pepper.

5. 5

   Cook, uncovered, over low heat, stirring often about every 30 minutes.

6. 6

   (Sauce can be kept covered up to 1 day in fridge.)

7. 7

   Cook pasta to a boil uncovered.

8. 8

   Drain and transfer to large serving bowl.

9. 9

   Add tarragon, chives and 2 tablespoons parsley to sauce.

10. 10

    Add sauce to pasta and toss until thoroughly coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.