Creamy Linguine
8 oz mushrooms, sliced
1/4 small onion, finely chopped
1/2 bunch asparagus
1/2 box whole wheat linguine
olive oil
salt
pepper
flour
peas
tarragon (optional)
1/2 cup cream
chicken stock
Saute mushrooms & onions over medium-high heat. Let the liquid in the mushrooms cook out and continue cooking until liquid cooks off. Don't add salt until after mushrooms are sauteed. When mushrooms are brown and liquid has cooked off, push them to the side, add some more oil (or butter) and a couple teaspoons of flour. Let flour cook for a minute, then add some chicken stock and stir. Add salt and pepper. Add asparagus and a couple pinches of dried tarragon (optional). As sauce thinkens, add some more stock, and then a couple of handsful of peas and the cream. Stir. Allow peas and asparagus to cook. Add some parmesean cheese. Taste for salt and pepper.
Boil about 1/2 box of linguini. Reserve some of the pasta cooking liquid before draining. Toss with sauce, loosening with pasta water or chicken stock as needed.
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