Penne with Creamy Wild Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a healthier version that the Cooking Light 12/06 recipe. Olive oil instead of butter, less salt, whole wheat pasta, and no-fat half and half. The grade went from an F to a C+ Ingredients:
1 lb whole wheat penne |
1 tbsp extra virgin olive oil |
12 oz sliced exotic mushroom blend |
1/2 cup chopped onion |
1/3 cup shallots, finely chopped |
1 tbsp garlic, minced |
1/4 tsp freshly ground black pepper |
1/4 tsp salt |
1/4 cup dry white wine |
2/3 cup no-fat half and half |
1/2 cup grated parmesan |
2 tbsp parsley, chopped |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
3. Add the cooked pasta, half and half, cheese, and 2 tablespoons parsley, tossing gently to coat. Garnish with additional minced fresh parsley, if desired. Serve immediately.
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