Anyhoo, I made this little diddle while I was starving and in a pinch. What is the recipe you ask? I don’t know because I made it up and didn’t measure a damn thing. But what I do know is that I sautéed some mushrooms that I cut up in a little bit of olive oil with salt and pepper. You want to cook those babies down until they’re drier than your grandmother’s vageen – they have a ton of water in them and no one wants a diluted sauce.
Add some almond milk, like a cup or so, light sour cream (or cream cheese) and parmesan cheese. I also added some roasted garlic at the end, for a little kicksey. Cook the sauce on the stove until it has reduced to a consistency that you like and BAM! Dinner is served, yall.
|Saute my friends.|
|Bubbling its way into my heart.|
|The best pasta ever. Regardless of if you are watching your weight.|
|Here we are.|
|Give it to me baby.|