Penne with Porcini Cream Sauce
35.7g
Net Carbs
11.1g
Protein
17.0g
Fat
7.2g
Fiber
338
Calories
Ingredients:
- 1 cup Tap Water
- 1 tablespoon Light Olive Oil
- 5 pieces Dried Porcini Mushrooms
- 10 ounces Mushroom Pieces and Stems
- 1/2 teaspoon Black Pepper
- 3 tablespoons Unsalted Butter Stick
- 1 teaspoon Salt
- 4 servings Whole Grain Penne Pasta
- 1/4 cup Sour Cream (Cultured)
- 1/2 teaspoon Paprika
- 1/4 cup 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.
