White Wine Cream Sauce with Sautéed Mushrooms

Ingredients

• 1 cup low-fat milk

• 1 cup half and half

• 2 Tbsp cornstarch

• 2 Tbsp water

• 1 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 2 Tbsp fresh, chopped basil

• 1/2 tsp garlic powder

• 1 Tbsp extra virgin olive oil

• 2 cups sliced button mushrooms

• 1/2 cup white wine

Instructions

1. Combine milk and half and half in a large saucepan. Combine cornstarch and water in a small bowl. Scald milk over medium heat. Do not boil. Add cornstarch mixture and continue to cook until mixture just simmers and is thickened, about 3 to 5 minutes. Add salt, pepper, basil and garlic powder. Remove from heat.

2. In a large sauté pan, mushrooms and continue to cook until mushrooms begin to caramelize, about 5 minutes. Add wine and cook until it has evaporated. Add mushrooms to milk mixture and stir gently.

3. Serve 1/2 cup sauce over 1 cup pasta.