6 servings (serving size: 1 cup pasta mixture, 1 tablespoon cheese, and 1 teaspoon chives)

Pasta needs to cook at a full boil to ensure an even al dente texture. The sauce, made of cream, porcini, and porcini soaking liquid, simmers and reduces for a short time to thicken it enough to cling to the pasta.

How to Make It

Step 1

Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.

Step 3

Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately.

Ratings & Reviews

deannajacoby's Review

October 05, 2014
I've tried this twice and it was awful both times.

jtanen's Review

September 07, 2013

Tanell's Review

January 24, 2012

VeronicaClarke's Review

November 18, 2009
made a few changes... added 8 oz of baby bella mushrooms cooked with cooking spray, used half and half instead of cream. Added 1/2 c chicken broth, 2 green onions, and 1 1/2 tsp of garlic. I topped it with 4 oz pieces of chicken sauteed in 1 T of olive oil and 1 tsp garlic. Served with asparagus. The calories on the pasta went to 247 and the fat to 5.7. (that's 5 points WW) The chicken was 4.5 points