Creamy Mushroom And Almond Pasta

• 8 ounces egg noodles, wide ones
• 2 tablespoons olive oil
• 1 garlic clove, diced
• 1/2 lb button mushroom, sliced
• 30 sage leaves, fresh medium
• 1 cup slivered almonds
• 1/2 cup medium-dry sherry
• 1 cup beef stock (vegetable stock for vegetarian)
• 1/2 cup light cream
• sea salt, to taste
• black pepper, freshly-ground, to taste
• 1 cup parmesan cheese, grated

1. Cook the pasta in salted water according to package directions (about 8 minutes).
2. While the pasta cooks, saute mushrooms in olive oil until lightly browned.
3. Add the sage leaves, almonds and garlic and cook about 2 minutes.
4. Add sherry, stock, cream, salt and pepper.
5. Cook 3-4 minutes until slightly thickened.
6. Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.

egg noodles, olive oil, garlic, button mushroom, sage, almonds, sherry, beef stock, light cream, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/creamy-mushroom-and-almond-pasta-402157 (may not work)