This creamy mushroom pasta plays very nicely with simple, sturdy sides. A crisp green salad with a tangy vinaigrette helps cut through the richness—just lettuce, red onion, and a few cherry tomatoes are enough. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the extra sauce; my mother never let a gravy or cream sauce go to waste. If you like, add a side of buttered green beans or steamed broccoli, the way farm wives used to round out a plate with something from the garden or freezer. For a more old-fashioned spread, set this pasta alongside a bowl of applesauce or a plate of sliced cucumbers in vinegar, and you’ll have a table that would look right at home in any Midwestern farmhouse.
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