Creamy Mushroom And Almond Pasta - cooking recipe

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

Preparation

Cook the pasta in salted water according to package directions (about 8 minutes).
While the pasta cooks, saute mushrooms in olive oil until lightly browned.
Add the sage leaves, almonds and garlic and cook about 2 minutes.
Add sherry, stock, cream, salt and pepper.
Cook 3-4 minutes until slightly thickened.
Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.