Penne With Porcini Cream Sauce

By á-174942

Ingredients

• 2 1/2 ounces dried porcini mushrooms
• 1 cup boiling water
• 3 tablespoons butter
• 1 tablespoon olive oil
• 10 ounces white mushrooms cut 1/4"-thk slices
• 1 teaspoon salt divided
• 1/2 teaspoon freshly-ground black pepper divided
• 8 ounces Atkins Pasta Cuts penne
• 1/4 cup sour cream
• 1/2 teaspoon ground paprika
• 1/4 cup chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Cover porcini with 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 serve immediately.

This recipe yields 4 servings.

Carbohydrates: 28 grams
Net Carbs: 15 grams
Fiber: 13 grams
Protein: 44.5 grams
Fat: 19 grams
Calories: 453