Recipe courtesy of Rachael Ray
Portobello Cream Sauce with Whole-Wheat Linguini
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1059
- Total Fat
- 64 g
- Saturated Fat
- 27 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 24 g
- Cholesterol
- 138 mg
- Sodium
- 813 mg
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1059
- Total Fat
- 64 g
- Saturated Fat
- 27 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 24 g
- Cholesterol
- 138 mg
- Sodium
- 813 mg
Ingredients
Directions
- In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
- Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.
