Recipe courtesy of Rocco DiSpirito
Linguini ai Funghi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 18
- Cholesterol
- 5
- Sodium
- 872
- Total: 35 min
- Active: 25 min
Ingredients
Kosher salt
Olive oil-flavored nonstick cooking spray
1 teaspoon minced garlic
3 tablespoons minced onion
3 cups (20 ounces) button mushrooms, sliced 1/4-inch thick
1 dried shiitake or other dried mushroom
1 ounce brandy
2 cups fat-free low-sodium chicken stock
1/2 cup evaporated skim milk
1 pinch ground cinnamon
1 pinch ground nutmeg
8 ounces whole-wheat linguini
3 1/2 teaspoons arrowroot
1 ounce freshly grated Parmigiano-Reggiano
Directions
- Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
- Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
- Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
- Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
- Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.