Whole wheat pasta is just the right vehicle for this lightly indulgent sauce. The hint of earthy fresh sage is a perfect compliment to woody mushrooms, a splash of truffle oil and liberal sprinkling of salty parmesan really puts it over the top.
There is really nothing more comforting than a big bowl of pasta, am I right or am I right? Anytime I have the opportunity to make a healthier version of a creamy, cheesy pasta dish I am all over it. This simple meal can be dressed up and fancy or completely down home and unsophisticated, all depending on how you're feeling (Brad and I ate this in sweats and p.j.'s so you can guess which route we went). I served this alongside Roasted Carrots and it made me realize that sage and carrots were made for each other, I am now on the hunt for recipes that combine the two. Anyone have a good one?
Adapted from Cooking Light's Way to Cook Vegetarian
1/4 lb baby portabella mushrooms (cremini), wiped clean and sliced
1 tbsp butter
2 tbsp minced garlic
3-4 tbsp white wine
6-7 fresh sage leaves coarsely chopped
1/3 cup fat-free milk
1/2 tbsp white truffle scented oil
6 oz whole wheat spaghetti or any thick round pasta
1/4 cup pasta water (reserved after cooking)
3/4 cup shredded parmesan cheese
Melt the butter in a large pan with the garlic
Add the sliced mushrooms and sauté
Cook the pasta in boiling water with 1/2 tbsp salt until al dente
When you drain it remember to reserve 1/4 cup of the water
Add the white wine to the mushrooms and stir, make sure to get any browned bits off the bottom of the pan (they make the sauce extra delicious)
Once some of the wine has cooked off add the chopped sage, milk, pasta, and pasta water to the pan
Toss and cook over medium heat until the sauce begins to thicken and coats the pasta
Stir in the truffle oil
Divide into two portions and top each with parmesan cheese and extra sage if desired
Servings 2
Per serving (pasta, sauce, and parmesan) 525 calories
