Thursday, March 24, 2011

Pasta with Tomato Cream Sauce

Yesterday I was looking for a way to use up an almost full can of evaporated milk (NOT sweetened condensed milk, silly Kyle), mushrooms, some leftover spaghetti and an almost full jar of spaghetti sauce.  I found this recipe and it was a definite winner! Ben gave it 4.2 stars...out of 4 stars. :) I found the recipe here: allrecipes but added my own touches, like the mushrooms, onions and tomatoes.


  • 1 T. olive oil
  • 1 package chopped fresh mushrooms
  • 1 chopped onion
  • 1 (28 ounce) jar tomato pasta sauce
  • 1 cup half-and-half (I used evaporated milk)
  • 2 cloves garlic, pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon dried basil
  • 1 chopped tomato 
  • 1 (8 ounce) package pasta (angel hair, spaghetti, whatever you want)
  • 1/8 cup freshly grated Parmesan cheese, for topping


  1. In a large saucepan heat oil then add mushrooms and onions and saute until soft and slightly browned. Add pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for about 30 minutes. Halfway through, add fresh tomato.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Serve sauce over pasta, and top with parmesan cheese.

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