Penne With Wild Mushrooms and Thyme
Recipe: #2424
November 12, 2011
"Mmm. Pasta, mushrooms and thyme. One of my favorite flavor combinations. Using fat free cream keeps this recipe light. You can use full fat if you would prefer. Healthy, delicious. Recipe adapted from Barilla."
Ingredients
Nutritional
- Serving Size: 1 (432.7 g)
- Calories 823.3
- Total Fat - 21.1 g
- Saturated Fat - 6.3 g
- Cholesterol - 13.7 mg
- Sodium - 117.3 mg
- Total Carbohydrate - 95.2 g
- Dietary Fiber - 13.3 g
- Sugars - 1.6 g
- Protein - 62.2 g
- Calcium - 192.6 mg
- Iron - 1.6 mg
- Vitamin C - 8.4 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Bring a large pot of water to a boil. When at boiling point, add pasta and cook until al dente.
Step 2
While pasta is cooking, heat a medium sized skillet to medium-high heat. Add half of the oil to the pan and allow to heat through. Add garlic and onion, sauté until slightly brown, about 1-2 minutes.
Step 3
Add the mushrooms, thyme, and season with salt and pepper. Sauté until the mushrooms are thoroughly cooked and lightly browned. Reduce heat to medium.
Step 4
Add wine and then cream, cook until slightly thickened. Drain cooked pasta well and add pasta to skillet with sauce and toss. Add fresh parsley; serve with fresh grated parmesan at the table.
Tips
No special items needed.