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Pappardelle with Wild Mushrooms

Yield 8 servings
A combination of exotic mushrooms enriches this satisfying winter entrée. To make it a truly vegetarian meal, use vegetable broth in place of chicken broth. Bring the water to a boil for the pasta while you sauté the mushrooms and finish the sauce. If you can't find pappardelle, try using tagliatelle or even egg fettuccine noodles.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup diced shallots (about 2)
  • 2 garlic cloves, minced
  • 1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1/2 cup dry white wine
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 1/2 cups (6 ounces) shredded fontina cheese
  • 12 ounces uncooked pappardelle (wide ribbon pasta)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 336
  • caloriesfromfat 31 %
  • fat 11.5 g
  • satfat 6.3 g
  • monofat 3.5 g
  • polyfat 0.6 g
  • protein 15.3 g
  • carbohydrate 44.1 g
  • fiber 2 g
  • cholesterol 33 mg
  • iron 2.2 mg
  • sodium 383 mg
  • calcium 189 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.

  2. Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.

  3. Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.