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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 teaspoons olive oil |
2 garlic cloves, minced |
1 tablespoon chopped fresh basil |
3/4 teaspoon pepper, divided |
1/2 teaspoon salt, divided |
2 (14.5-ounce) cans italian-style diced tomatoes, undrained |
cooking spray |
4 cups sliced cremini or button mushrooms (about 12 ounces) |
1/2 cup all-purpose flour |
2 cups 1% low-fat milk |
1 cup (4 ounces) shredded reduced-fat, reduced-sodium swiss cheese (such as alpine lace) |
1/2 cup dry white wine |
8 cups hot cooked linguine (about 1 pound uncooked pasta) |
1/4 cup grated fresh parmesan cheese |
fresh oregano sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add basil, 1/4 teaspoon pepper, 1/4 teaspoon salt, and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
3. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms, and cook 5 minutes. Remove from saucepan, and set aside. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended. Place flour mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in Swiss cheese, wine, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat, and stir in mushrooms.
4. Combine linguine and mushroom sauce in a large bowl. Spoon linguine mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread tomato sauce evenly over the linguine mixture, and sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.
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