Egg Noodles in Cream Sauce with Asiago

These noodles are divided just before serving: two servings are left plain for picky palates, while the others are daringly dressed with shiitake mushrooms and Asiago cheese.


Makes 4 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 976
Caloriesfromfat 68 %
Fat 73.8 g
Satfat 37.3 g
Monofat 27.6 g
Polyfat 2.5 g
Protein 17.6 g
Carbohydrate 56.8 g
Fiber 4.6 g
Cholesterol 265 mg
Iron 3.8 mg
Sodium 915 mg
Calcium 390 mg


3 quart water
1 tablespoon chicken bouillon granules
1 (8-oz.) package wide egg noodles
2 1/2 cups whipping cream
1/4 cup dry white wine or chicken broth
1/2 teaspoon salt
4 ounces sliced shiitake mushrooms
3/4 cup frozen sweet peas
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1/2 cup grated Asiago cheese
1/4 teaspoon ground white pepper


1. Combine water and chicken bouillon granules in a Dutch oven; bring to a boil. Add noodles, and cook according to package directions. Drain and return to Dutch oven.

2. Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.

3. Sauté mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.

4. Pour cream mixture over noodles; toss to coat. To serve, divide noodle mixture evenly among 4 serving plates. For plain servings, top 2 portions with Parmesan cheese. For grown-up servings, top remaining 2 portions with mushroom mixture, Asiago cheese, and white pepper. Stir gently to blend.

MENU IDEA FOR 4 * Egg Noodles in Cream Sauce with Asiago * Spinach salad

GROCERIES NEEDED Check staples: chicken bouillon granules, salt, olive oil, grated Parmesan cheese, white pepper, salad dressing * 1 (8-oz.) package wide egg noodles * 1 qt. whipping cream * 1 bottle dry white wine or 1 (14-oz.) can chicken broth * 4 oz. shiitake mushrooms * 1 package frozen sweet peas * 1/2 cup grated Asiago cheese * 1 (12-oz.) package fresh spinach

NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 703 (69% from fat); FAT 53.6g (sat 31g, mono 16g, poly 0.8g); PROTEIN 7.3g; CARB 45.3g; FIBER 1.7g; CHOL 242mg; IRON 2.1mg; SODIUM 794mg; CALC 146mg