Pasta in a Fresh Dill-White Wine Cream Sauce
Did I mention that I love my herb garden??? To be honest though, it was only the inspiration for this dish; alas this is store bought dill. I have only ever had dill in pasta once before, in my Springtime Herb Pasta with Fresh Tomatoes and for the life of me I can’t figure out why I don’t have more often. Dill adds a sweetness and tang like no other herb and thanks to our well-stocked grocery stores you can have fresh dill any time of the year.
1 tbsp butter
227 g Cremini mushrooms, sliced
1 Medium onion, sliced into half moons
4 Cloves garlic, crushed
½ Cup white wine
1 Cup stock
½ Cup of half & half cream
A small handful of fresh dill, chopped
1 375 g box of whole wheat pasta of your choosing (I used spaghetti)
– Bring a large pot of water to boil for the pasta and cook the pasta 2 minutes less the package directions. Meanwhile, start the sauce:
– Heat a large pan over medium high heat.
– Add the butter to the pan.
– When the butter has melted and is hot, add the mushrooms and onion; season with salt and pepper. If the pan is too hot then drop the heat to medium.
– Sautee until the mushrooms have given off their water and the onions are soft and translucent, about 5 to 7 minutes.
– Turn the heat to high and add the garlic, sauté for about 30 seconds.
– Add the white wine and scrape the bottom of the pan with a wooden spoon to release any flavours (deglazing). Let the wine boil for about one minute to let the alcohol cook out.
– Drop the heat to medium high and add the stock.
– Remember to cook the pasta two minutes less then the cooking instructions indicate, drain the pasta when it’s cooked.
– Turn the heat to low on the pan and add the cream and then the pasta; mix well.
– Let the pasta sit in the liquid for 3 to 4 minutes, until most of the liquid is absorbed.
– Add the fresh dill and mix well.
– Taste and adjust seasoning.
– Serve immediately.
- Feel free to use whatever stock you like, I used beef because it’s my favourite!
- White button mushrooms would work well in place of creminis.
- If you don’t want to use wine, use stock in its place.
- Feel free to top with Parmesan cheese.