Nutrition Information (per serving)
1 cup low-fat milk
1 cup half and half
2 Tbsp cornstarch
2 Tbsp water
1 tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp fresh, chopped basil
½ tsp garlic powder
1 Tbsp extra virgin olive oil
2 cups sliced button mushrooms
½ cup white wine
- Combine milk and half and half in a large saucepan. Combine cornstarch and water in a small bowl. Scald milk over medium heat. Do not boil. Add cornstarch mixture and continue to cook until mixture just simmers and is thickened, about 3 to 5 minutes. Add salt, pepper, basil and garlic powder. Remove from heat.
- In a large sauté pan, mushrooms and continue to cook until mushrooms begin to caramelize, about 5 minutes. Add wine and cook until it has evaporated. Add mushrooms to milk mixture and stir gently.
- Serve ½ cup sauce over 1 cup pasta.