Penne with Mushroom Sauce

[Guest guest]

* Exported from MasterCook *

 

Penne with Mushroom Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Entree's Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter -- divided

1/2 cup finely chopped onion

1/4 cup finely chopped celery

1/4 cup finely chopped carrot

1 1/2 tablespoons tomato paste

1 cup dry red wine

1/8 teaspoon thyme

1/8 teaspoon black pepper

10 1/2 ounces " beef' flavored vegetarian broth

8 ounces sliced mushrooms

1 tablespoon water

1 teaspoon cornstarch

1/8 teaspoon salt

4 cups penne rigate -- hot and cooked

flat leaf parsley -- garnish

 

Melt 1 tablespoon butter in a medium nonstick skillet over medium high heat.

Add onion, celery, and carrot; saute 5 mintues. Stir in tomato paste; cook

2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid

almost evaporates. Stir in thyme, pepper, and broth. Bring to a boil; cook

until reduced to 1 cup [about 3 minutes] Strain through a seive into a

bowl; discard solids. Keep broth mixture warm.

 

Melt 1 tablespoon butter in a pan over medium-high heat. Add mushrooms, and

saute 5 minutes. Add reserved broth mixture; bring to a boil. Reduce heat

and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture

and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta,

tossing to coat. Garnish with parsley if desired.

 

Source:

" Cooking Light August 2004 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 332 Calories; 7g Fat (21.1% calories

from fat); 9g Protein; 49g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol;

225mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

NOTES : Per serving: Calories 301 fat 7.1 [sat 3.9g mono 1.9g, poly

0.7g,] protien 10.4g, carb 49.4g; fiber 3.1g; chol 16mg; iron 3.2mg;

sodium 441mg; calc 32mg

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0