Penne with Mushroom-Cheese Sauce
Penne rigate are tube-shaped pastas with a ridged surface (which is what rigate means) to help the sauce cling better. For a cheesier flavor, use the more strongly flavored Romano cheese instead of Parmesan.
  • 12 ounces penne rigate pasta
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 1/2 pound fresh shiitake mushrooms, caps discarded and caps thinly sliced
  • 1 pound cremini or button mushrooms, thinly sliced
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1-1/2 cups reduced-fat (2%) milk
  • 1/2 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

1. In a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain well, reserving 1/2 cup of the pasta cooking water. Transfer the cooked pasta to a large serving bowl.

2. Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the shallots and garlic, and cook for 2 minutes. Add the shiitakes, cover, and cook, stirring occasionally, until tender, about 5 minutes.

3. Add the creminis and sprinkle with the salt. Cover and cook, stirring occasionally, for 5 minutes. Increase the heat to high, uncover, and cook until the liquid has evaporated, about 4 minutes.

4. Sprinkle the mushrooms with the flour, stirring until absorbed. Gradually add the milk and reserved pasta cooking water and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Stir in the pepper.

5. Sprinkle the Parmesan evenly over the pasta, add the mushroom sauce, and toss well to coat.

Nutritional Information
Per serving: 446 calories, 5.6g total fat (2.9g saturated), 13mg cholesterol, 6g dietary fiber (.5g soluble), 73g carbohydrate, 23g protein, 551mg sodium.
Good source of: folate, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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