Creamy garlic pasta

1 1/2 Tbsp bacon grease

8 medium button mushrooms (sliced)

6 cloves garlic (whole)

2 cups stock

2 cups water

1 cup milk + 1/4 cup

Pasta of choice

2 tsp salt (to taste)


1/2 bag of frozen peas

Two handfuls cherry tomatoes halved

1 Tbsp corn starch

Cook mushrooms with bacon grease in wide, lidded pan or Dutch oven

Add garlic and allow to roast (a few minutes)

Add stock, water, milk, salt and pasta

Cook sausage while pasta is cooking. Set aside (add at end)

Once pasta is al dente, add peas and tomatoes

In a bowl, whisk corn starch with 1/4 cup of milk. Add to pasta and stir in. The sauce will thicken and coat noodles. Add in sausage, stir together and serve.

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