Pasta with Creamy Wild Mushroom Sauce

I am normally pretty good about putting the leftovers away without picking at them, but when I make this, I definitely sneak a few extra noodles and mushrooms out of the pan in the process (or maybe "accidentally" pick a container that's a little too small and be forced to eat what doesn't fit...I may have done that once!) Norris and I both love this and I love that it comes from Cooking Light.



Pasta with Creamy Wild Mushroom Sauce

from Cooking Light

Serves 6

10 oz uncooked whole wheat farfalle (bowtie pasta...used rotini the second time but prefer farfalle!)
1 tbsp butter
12 oz sliced mushrooms (I used a mixture of cremini and button)
1/2 cup chopped onion (omitted)
1/3 cup finely chopped shallots (omitted)
1 tbsp minced garlic
salt and pepper to taste
1/2 cup chicken broth
2/3 cup half and half
1/2 cup grated fresh Parmigiano-Reggiano cheese
2 tbsp chopped fresh parsley


Cook pasta according to package directions and drain.
Metl butter in saute pan over medium high heat. Add mushrooms, garlic, salt, and pepper (I also put in a little onion powder here to make up for at least a bit of onion flavor). Cook until liquid evaporates and mushrooms are tender, about 10 minutes, stirring occasionally. Add chicken broth and cook for about 6 minutes or until liquid is mostly evaporated, stirring occasionally. Remove from heat.

Add half and half, cheese, and parsley. Stir well to combine. Add in salt if desired. Stir in pasta and garnish with minced parsley.

Nutritional Information:

Calories: 257; Fat: 8.5 g; Carbs: 31 g; Protein: 12.9 g