Pasta in a Fresh Dill-White Wine Cream Sauce

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.

Serves 4

1 tbsp butter

227 g Cremini mushrooms, sliced

1 Medium onion, sliced into half moons

Salt

Pepper

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.

Notes:

1. Feel free to use whatever stock you like, I used beef because it’s my favourite!
2. White button mushrooms would work well in place of creminis.
3. If you don’t want to use wine, use stock in its place.
4. Feel free to top with Parmesan cheese.