Easy Homemade Cream of Mushroom Pasta
Although this recipe sounds intimidating, it is very simple and quick to put together and serve — sourcing some of Arizona’s best local ingredients. Sonoran Pasta Co has become one of my favorite fresh pasta companies. Not only are they supporting other local companies such as Hayden Mills Flour Co, they are also offering pre-order and delivery services during our COVID19 pandemic. That is something I think marks true character in small businesses.
How to source locally
Obviously, we would all love to eat fresh, organic foods for every meal. But with larger families like mine, it can start to add up. For this reason, we are so lucky to have the kindest vendors who are still offering pick up and delivery services — while most businesses have shut down due to the spread of COVID19. I urge you to try and support them as they are still out there hustling to provide for us and their own families.
If you aren’t sure who is offering these services, please contact your local farmers market for they should know. They can offer you things such as contacts to get you through when stores are running out of basic kitchen staples such as flour and pasta.
**If you do not have these available by local farmer any similar fresh ingredients and dry pastas are easy substitutes.
**I am an Arionza Grass raised beef affiliate, if you chose to order from them using my link, I will earn a small commission. This helps me grow my farm, feed my family, and continue to create wholesome beef recipes.
What you need for this Recipe
- 1 Package of Fresh Sonoran Pasta
- 1 bag of fresh mushrooms from Rhiba Farms, chopped
- 3 Large Kale leaves, I used curly kale, chopped
- 2 cloves of Garlic fined minced
- 1lb of AZ Grass Raised Beef – Italian Sausage
- 1/2 Cup melted butter
- 1/2 Hyden Mills all purpose flour
- 1/2 Tsp Garlic Power
- 1/2 Tsp Salt
- 2 Cups of Chicken bone broth
- 1/2 Cup heavy cream
Whip it up in under 30 minutes
To get started, you will need to bring a pot of water to boil according to the package directions. If you are using fresh pasta, this will cook very quickly.
Begin browning your beef sausage in a skillet and set aside in another bowl. Using the same skillet add your 1/2 cup of butter on medium heat until melted. Then add in your minced garlic, chopped mushrooms & chopped kale. Sauté all until soft, then add in your salt and garlic powder. Once you’ve given that a pretty good stir add in your 1/2 cup of flour. Be sure to have your liquids on the ready. Once you’ve added in the flour you will want to slowly add in your bone broth while stirring consistently. If you feel you need more liquid you can add as much broth as you’d like. Then once you’ve reached a desired thickness of sauce, add in your heavy cream and the beef sausage you set aside.
Once the sauce and pasta are both done, combine and voila! A fresh and tasty delicious homemade cream of mushroom pasta!
If you liked this recipe, consider checking THIS ONE out as well!