Penne with Porcini Cream Sauce Recipe

Name: Penne with Porcini Cream Sauce
Prep time: 40M
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: 5 Dried Porcini Mushrooms; 1 Tap Water; 3 Unsalted Butter Stick; 1 Light Olive Oil; 10 Mushroom Pieces and Stems; 1 Salt; 0.5 Black Pepper; 4 Whole Grain Penne Pasta; 0.25 Sour Cream (Cultured); 0.5 Paprika; 0.25 Parsley

35.7g
Net Atkins Count ^TM

Prep Time: 40 Minutes
Style:Italian
Cook Time: 40 Minutes
Phase: Phase 4
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

11.1g

Protein

17g

Fat

7.2g

Fiber

338.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

5 piece Dried Porcini Mushrooms
1 cup Tap Water
3 tablespoon Unsalted Butter Stick
1 tbsp Light Olive Oil
10 oz Mushroom Pieces and Stems
1 tsp Salt
0 1/2 tsp Black Pepper
4 serving Whole Grain Penne Pasta
0 1/4 cup Sour Cream (Cultured)
0 1/2 tsp Paprika
0 1/4 cup Parsley

DIRECTIONS

Cover porcini with 1 cup 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 mushrooms, serve immediately.

Cooking Tip

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