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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This dish is excellent as a side dish to farmer-style sausage or schnitzel, writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese. Ingredients:
1/2 cup uncooked penne pasta |
2 teaspoons king arthur unbleached all-purpose flour |
3/4 teaspoon chicken bouillon granules |
1/4 teaspoon garlic powder |
1/4 teaspoon dried parsley flakes |
dash dried oregano |
dash pepper |
2 small fresh mushrooms, chopped |
2 tablespoons chopped onion |
1-1/2 teaspoons diced sweet red pepper |
1-1/2 teaspoons olive oil |
1/3 cup 2% milk |
2 tablespoons shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper.
2. In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat. Yield: 1 serving.
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