White Wine Cream Sauce with Sautéed Mushrooms Canyon Ranch

Ingredients

• 1 cup low-fat milk
• 1 cup half and half
• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp fresh, chopped basil
• 1/2 tsp garlic powder
• 1 Tbsp extra virgin olive oil
• 2 cups sliced button mushrooms
• 1/2 cup white wine
• In a large sauté pan, mushrooms and continue to cook until mushrooms begin to caramelize, about 5 minutes. Add wine and cook until it has evaporated. Add mushrooms to milk mixture and stir gently.
• Serve 1/2 cup sauce over 1 cup pasta.