Penne With Mushroom Sauce |
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Prep Time: 1 Minutes Cook Time: 31 Minutes |
Ready In: 32 Minutes Servings: 4 |
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From Cooking Light. Serving size: 1 cup. Per serving: 301 calories, 7.1 g fat, 10.4 g protein, 49.4 g carb, 3.1 g fiber, 16 mg cholesterol. Ingredients:
2 tablespoons butter, divided |
1/2 cup finely chopped onion |
1/4 cup finely chopped celery |
1/4 cup finely chopped carrot |
1 1/2 tablespoons tomato paste |
1 cup dry red wine |
1/4 teaspoon dried thyme |
1/4 teaspoon black pepper |
1 (10 1/2 ounce) can beef consomme |
1 (8 ounce) package sliced mushrooms |
1 tablespoon water |
1 teaspoon cornstarch |
1/8 teaspoon salt |
4 cups hot cooked penne rigate |
Directions:
1. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.
2. Add in onion, celery, and carrot; stir/saute for 5 minutes.
3. Stir in tomato paste; cook 2 minutes, stirring continually.
4. Add in wine; cook for 10 minutes or until liquid almost evaporates.
5. Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).
6. Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.
7. Melt 1 tablespoon butter in a pan over medium-high heat.
8. Add in mushrooms; stir/saute for 5 minutes.
9. Add in consomme mixture; bring to a boil.
10. Lower heat, and simmer 5 minutes.
11. Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.
12. Cook 1 minute.
13. Combine pasta and sauce; tossing gently to coat.
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