For the adult who knows better, but wishes she didn’t care
I was starving after work today, and all I really wanted was some comfort food – creamy pasta and beer. I’d have felt too guilty after a heaping bowl of ooey, gooey, crusty-top mac and cheese, so I went for something a little less sinful.
Start boiling water for your pasta – any shape you want – and cook according to cooking directions while you complete the steps below. Pull off of heat and put into a colander when done.
Heat a large skillet on medium high (7 out of 10) for a minute, then drizzle some olive oil in the hot pan. Heat for another 1-2 minutes, then add 1/4 of a diced sweet onion and 1-2 cups of largely diced mushrooms. Cook for 5 minutes.
Add 3 Tbsp butter, 1 Tbsp olive oil, 1/3 cup white wine, 2 cloves garlic, 3 Tbsp plain coffee creamer (I used fat-free because it’s what I had in the fridge, but any plain liquid coffee creamer, half and half, or heavy cream will work), a generous sprinkle of freshly ground black pepper, and 1 tsp fresh time (or 1/2 tsp dried). Turn heat to simmer, then let cook for another couple minutes.
Put the pasta in the skillet and fold everything together to coat all of the pasta with the creamy sauce (tongs work well for this).
Serve, making sure you get some of the yummy, saucy goodness on the bottom of the pan.
Top with Parmesan cheese, parsley flakes, crushed red pepper, and a tiny drizzle of olive oil. And drink some Crabbie’s ginger beer with it if ya like – YUM!