tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1/4
pound shiitake mushrooms, stems discarded and caps sliced
1
tablespoon dry sherry or white wine
1/2
cup half and half or light cream
1/4
pound Brie cheese, rind removed and cheese chopped
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1/4
cup frozen green peas
1/2
pound linguine or spaghetti, cooked and drained
In 12-inch skillet, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium heat and cook mushrooms, stirring occasionally, 3 minutes or until tender. Add sherry and cook 1 minute. Remove mushrooms from pan and set aside.
In same skillet, melt remaining 3 tablespoons I Can't Believe It's Not Butter!® Spread. With wire whisk, blend in half and half, cheese, salt and pepper until smooth. Reduce heat to low and add mushrooms and peas. Cook, stirring occasionally, 3 minutes or until heated through. To serve, toss sauce with hot linguine. Sprinkle, if desired, with fresh chopped parsley.
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