Buttery Pasta with Mushrooms
- ½ lb. pasta shells (or other dry pasta shape)
- 1 cup vegetable broth
- ½ lb. fresh mushrooms, sliced
- ½ cup chopped parsley
- ¼ cup (½ stick) Danish Creamery Butter
- ½ cup plain bread crumbs
- To taste salt
- To taste freshly ground pepper
- grated Parmesan cheese, if desired
Preheat oven to 350°F.
Cook pasta according to package directions until tender; drain.
Heat broth in a small frying pan, add mushrooms; cook and stir over low-medium heat for about 3-4 minutes. Transfer to a large serving bowl.
Meanwhile toast breadcrumbs on a baking sheet in the oven for 1-2 minutes until lightly toasted (don’t let burn).
Melt butter in the small frying pan on medium heat until it just starts to brown.
Place cooked pasta in the bowl with the mushrooms and broth. Pour in butter and toss all together. Salt and pepper to taste. Sprinkle with breadcrumbs and parsley.
Return to oven for a few minutes to warm through. Serve with grated Parmesan cheese if desired.