On Sunday night, I got a little improvisational with dinner. I was cooking for three hungry boys and myself (Julia came over to carve pumpkins later), so I figured pasta would be a good wallet-saver. I didn’t feel like pasta bolgonese (which I make all the time), so I threw together this inexpensive and easy dish.

CREAMY PASTA WITH PORTOBELLOS

What you need:

1 box linguine (or more, depending on appetite)

6 large portobello mushroom caps

1 medium onion

2 cloves garlic

Garlic salt

Olive oil

1 cup freshly grated parmesan

Salt & fresh ground pepper

3/4 cup heavy cream

What you do:

1. Cook pasta according to box directions; drain and set aside, reserving a little pasta water.

2. In a heavy-bottomed pan, heat 2 tbsp olive oil. Add diced onions and minced garlic; saute until onions are nearly cooked through. 

3. Add chopped mushrooms to pan (I leave them in relatively large chunks, because I think that makes the dish heartier); season fairly heavily with garlic salt and saute until mushrooms are cooked but still firm.

4. In a separate bowl, toss pasta with the cream, parmesan, and a little pasta water to loosen, if necessary.

5. Pour mushroom/onion mixture over pasta, toss with salt and fresh-ground pepper. 

6. Serve with a little extra grated parmesan on top.