Penne with Porcini Cream Sauce
35.7g
Net Carbs
11.1g
Protein
17.0g
Fat
7.2g
Fiber
338
Calories
Ingredients:
- 5 pieces dried porcini mushrooms
- 1 cup boiling water
- 3 tablespoons unsalted butter
- 1 tablespoon light olive oil
- 10 ounces white mushrooms
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 ounces dry whole grain penne pasta
- 1/4 cup sour cream
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley
Directions:
- Cover porcini with 1 cup boiling water. Let sit 30 minutes.
- Meanwhile, in a large skillet over moderate heat, melt butter in olive oil. Add white mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until almost dry and mushrooms are tender, about 30 minutes.
- Cook and drain pasta according to package directions.
- While pasta is cooking, finish sauce: Remove porcini mushrooms from soaking liquid; rinse, chop and add to skillet. Place a coffee filter in a small strainer and pour mushroom soaking liquid through it. Add strained liquid to skillet.
- Cook mushroom mixture over high heat until mostly evaporated but still saucy, about 5 minutes. Stir in sour cream, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika and parsley. Cook until heated through, about 2 minutes.
- Toss with pasta and mushrooms, serve immediately.
