Quartered button mushrooms sauteed in garlic added to RollinGreens Classic Salt & Pepper ME’EAT, cooked in a cream sauce. Served with egg noodles topped with parmesan cheese and olive oil.

Serves 4 People

Ingredients

 For Classic Salt & Pepper ME’EAT

• 1 Bag RollinGreens Classic Salt & Pepper
• 2 cups water
• 2 tbsp olive oil

For Pasta

• 1 package of egg noodles

For the Cream Sauce

• 5-7 button mushrooms
• 3 cloves garlic
• 1 tbsp olive oil
• 8 oz. half & half
• ¼ tsp sea salt

For Toppings

• 1/2 cup parmesan cheese
• Touch of olive oil
• One sprig of fresh Italian parsley

Instructions

1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium.
2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the pasta, in a large pot boil water with salt. Place pasta in boiling water until al dente.
5. For the cream sauce, quarter mushrooms and chop garlic, set aside.
6. In a medium pot, heat to medium-low and add olive oil once pot is heated. Add mushrooms to pot and cook until you see them start to brown, then add garlic, and stir. Cook for 1-2 minutes. Add the half & half and salt and the cooked Salt & Pepper ME’EAT to pot. Stir. Cook for 3-5 minutes.
7. Add the cooked noodles and stir.
8. Finish the dish with Parmesan and top with chopped parsley.

-Enjoy Chef Ko