Source: The Best of Clean Eating by the Editors of Clean Eating Magazine
The combination of dried and fresh mushrooms along with ricotta cheese gives it a savory creaminess.
I agree completely with Clean Eating! At first I thought about skipping the dried mushrooms, but I’m so glad I didn’t.
I added a bunch of Kale, sautéed in 2 Tbsp of olive oil, and it kicked it up a notch.
Hands-on time: 30 minutes (seemed less)
Total time: 1 hour (seemed less)
1 oz dried wild mushrooms
1 cup boiling water
2 tsp extra virgin olive oil
1 (8 oz) package sliced mushrooms
1 Tbsp fresh thyme (I used 1 tsp dried)
1 clove garlic, minced
1 cup fat-free ricotta cheese
2 Tbsp grated Parmesan cheese
1 egg yolk
1 tsp kosher salt
1 (16 oz) packaged whole-grain or high-protein penne pasta
Place dried mushrooms in a medium bowl, pour boiling water over and let them hydrate for 20 minutes. Drain mushrooms into a bowl and keep liquid in separate cup. There should be just over 3/4 cup.
Heat oil in frying pan over medium heat. Saute sliced mushrooms with thyme and garlic until soft and fragrant, about 10 minutes, stirring often. Add reserved wild mushrooms; cook for 2 to 3 more minutes.
While the mushrooms are cooking, combine ricotta cheese, Parmesan cheese, egg yolk, salt and three-quarters cup of the reserved wild mushroom liquid in blender; puree.
Bring a large pot of water to a boil. Cooke penned according to the package directions; drain and set aside. Reserve 1/4 cup of the pasta water to thin sauce, if necessary.
Reduce the mushroom mixture to medium-low heat and slowly stir in the cheese mixture. Stir continuously for 5 to 7 minutes until the sauce is thickened and coasts the back of a spoon; remove from heat. Stir in cooked penne, adding some of the reserved pasta water if the sauce gets too thick, and serve.
Nutrition Facts per 6-oz. serving
Total Fat 3g
Saturated Fat 1g
Sodium 271 mg
Cholesterol 44 mg