Ingredients

• 8 ounces egg noodles, wide ones
• 2 tablespoons olive oil
• 1 garlic clove, diced
• 1/2 lb button mushroom, sliced
• 30 sage leaves, fresh medium
• 1 cup slivered almonds
• 1/2 cup medium-dry sherry
• 1 cup beef stock (vegetable stock for vegetarian)
• 1/2 cup light cream
• sea salt, to taste
• black pepper, freshly-ground, to taste
• 1 cup parmesan cheese, grated

Instructions

1. Cook the pasta in salted water according to package directions (about 8 minutes).

2. While the pasta cooks, saute mushrooms in olive oil until lightly browned.

3. Add the sage leaves, almonds and garlic and cook about 2 minutes.

4. Add sherry, stock, cream, salt and pepper.

5. Cook 3-4 minutes until slightly thickened.

6. Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.