Pasta with Creamy Wild Mushroom Saucefrom Cooking Light
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.
Calories: 257; Fat: 8.5 g; Carbs: 31 g; Protein: 12.9 g