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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry. Ingredients:
8 ounces uncooked gigli or radiatore pasta |
2 teaspoons butter |
1/4 cup sliced shallots |
8 ounces sliced shiitake mushroom caps |
4 ounces sliced cremini mushrooms |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
1 tablespoon dry sherry |
1/4 cup all-purpose flour |
2 cups 2% reduced-fat milk |
1 cup (4 ounces) grated asiago cheese, divided |
cooking spray |
thyme sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.
3. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
4. Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
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