2 cups (1/2 pound) elbow or penne pasta
1 teaspoon butter
2 cloves garlic, minced
¼ teaspoon thyme
1 medium onion, coarsely chopped
8 ounces cremini or baby portobello mushrooms
- Cook pasta al dente, according to package directions. Drain. Set aside.
- Heat 12-inch skillet over medium-high heat. Add butter and melt. Add garlic, thyme, onion and mushrooms. Sauté 5-8 minutes until mixture browns a bit. Add sherry.
- Meanwhile, combine half and half and cornstarch in a bowl until well blended. Add to skillet; bring to simmer over meat until sauce begins to thicken.
- Slowly add cheese blend. Stir until cheese melts; add reserved pasta, season to taste and heat over medium-low until heated through. Serve immediately.