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Categories:Viewed: 11 - Published at: a year ago
Ingredients
- 1lb Orzo Pasta
- 1/2 Stick Butter
- 1 Small/medium Vidalia Onion, Diced(can Sub Sweet Or Red Onion)
- 6-8oz Portobello, Or Baby Bello Mushrooms, Roughly Chopped
- 1 Beefsteak Tomato, Diced(a Large Tomato That's Ripe, But Firm, Is Best, Here, But A Can Of Petite Diced Tomatoes, Partially Drained Works, Too)
- 2 Cloves Garlic, Minced
- 1-1 1/2 Cups Half-and-Half
- 1 Cup Parmesan Cheese, Freshly Grated
- Pinch Of Fresh Grated Nutmeg(optional, But Goes Very Well With The Cream And Mushrooms)
- Kosher Or Sea Salt And Fresh Ground Pepper
Method
- Prepare orzo per package directions to al dente.
- Drain, and toss to separate, but do not rinse, and set aside.
- Meanwhile, saute onion, mushroom, and garlic in butter until tender.
- Add tomatoes and cook about 5 minutes.
- (less is needed, if tomatoes are canned) Add 1 cup half and half, nutmeg, salt and pepper, and heat to warm through and slightly thicken, about 5 minutes.
- Add drained pasta, toss or lightly stir to combine and coat pasta.
- This will also help thicken the sauce.
- Add more half and half, 1 T at a time, until desired consistency.
- Remove from heat and add cheese, stirring carefully until melted, thickened, and combined.
