Yield
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

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

jtanen's Review

jtanen
September 07, 2013
N/A

Tanell's Review

deannajacoby
January 24, 2012
N/A

VeronicaClarke's Review

Tanell
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