Ingredients:
8 ounces angel hair pasta
3 cups fresh white button mushrooms, sliced ( can use more or less mushrooms)
1 medium onions, finely chopped
1 tablespoon fresh minced garlic ( optional or to taste)
3 -4 tablespoons butter ( more if needed)
2 (3 ounce) packages cream cheese ( cut into small cubes)
salt and black pepper
2/3 cup half-and-half cream or 2/3 cup full-fat milk
3 -4 tablespoons chives, snipped
grated parmesan cheese
Directions:
For the sauce; in a medium saucepan cook the mushrooms in butter until the mushrooms loose there moister (you can remove the mushrooms or leave them in the saucepan).
Add in onions and garlic; saute for about 3 minutes, or until the onions are soft (adding in more butter if needed).
Stir in the cream cheese; cook over low heat, stirring constantly until the cheese has melted.
Gradually add in half and half cream or milk and chives; stir to heat through.
Season with salt and pepper to taste.
Cook the pasta in a large pot of boiling salted water until only al dente; drain and place in a large serving bowl.
Pour the sauce over the cooked pasta; toss to coat.
Sprinkle grated Parmesan cheese over top and serve.
Pass more Parmesan cheese at the table,.
Servings: 6-8
Time preparation: 25 min.
Time total: 45 min.