PASTA WITH PORTOBELLO MUSHROOMS

Pasta With Portobello Mushrooms image

Provided by Marian Burros

Categories dinner, lunch, quick, pastas, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound pappardelle or fettuccine, fresh or dried
2 tablespoons olive oil
6 large shallots, finely minced
1/4 cup coarsely grated ginger
1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
1 1/4 cups reduced-fat ricotta cheese
1 1/4 cups nonfat plain yogurt
1 tablespoon cornstarch
1/4 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

Cook the pasta in boiling water.
Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams