Creamy Shroom Pasta SauceSubmitted by: HMATTAX
1.5 lbs baby portabella mushrooms (or button mushrooms)
1 red bell pepper, chopped
1 onion, chopped
4 slices veggi or turkey bacon, diced (or can omit and add some extra salt)
1.5 Tbs garlic
1 tsp olive oil
1 Tbs. butter
1/2 c. frozen peas
1 c. grated parmesan
3 Tbs. light cream cheese
3 Tbs. Half and Half cream
1/2 c. milk (I used 1% for calculations)
Don't boil the mixture after adding the cheeses or the sauce will separate. Do NOT use fat free cream cheese, as it turns very strange and grainy when heated (or into glue depending on brand).
Add garlic, onions, pepper and saute till almost all liquid is reabsorbed and flavors have melded.
Turn heat to very low and add cream cheese, peas, and parmesan. Mix till blended.
Add half and half and milk. Add spinach and heat till wilted. Add basil and adjust seasoning (I had to add some salt).
Serve over pasta, rice, or toast.
Serving Size: makes approximately 4 1c servings