Sage Varieties: Pasta with Cream, Ham, Mushrooms and Sage

| August/September 2010

Serves 2 to 4

• 2 tablespoons butter
• 1/2 sweet onion (preferably Vidalia), chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup ham, cut into 1/2-inch cubes
• 1/2 cup heavy cream
• 2 tablespoons fresh sage leaves, chopped
• 4 cups cooked pasta, preferably farfalle
• 1/2 cup fresh Parmesan, grated
• Coarse salt and black pepper

1. In a deep pot, melt butter. Once melted, add the onions. Soften over a medium-low heat for five minutes, or until light brown and soft. 

2. Add garlic and mushrooms. Cook for a few more minutes, until softened. Stir in ham and cream. Cook until warmed through.

3. Add the pasta and sage. Cook a few more minutes, or until sauce has thickened slightly. Stir in Parmesan. Salt and pepper to taste and serve immediately.

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