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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Ricardo's magazine. Will make soon because it looks so good!!! Ingredients:
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups low-fat milk |
salt and pepper |
1 lb penne rigate |
1 lb small white button mushrooms, quartered |
3 tablespoons butter |
3 green onions, finely chopped |
2 garlic cloves, finely chopped |
1/2 cup vodka |
1 cup canned diced plum tomato, drained |
1 cup grated parmigiano-reggiano cheese |
2 green onions, chopped |
1/4 cup toasted pine nuts |
Directions:
1. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
2. Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
4. Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.
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