Anniversary dinner request from the MR tonight. A healthy spin on one of his favorite dishes from a local Italian bistro cleaned up and guilt-free. This is my go to bass cream sauce recipe. Feel free to make it your own and play around with seasonings and flavor. Although this creamy mushroom and sun-dried tomato sauce is a sure keeper you may not even want to. I served mine over roasted spaghetti squash and it’s was amazing!
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Whole Wheat Penne with Creamy Mushroom + Sun-dried tomato sauce
Servings 4 servings
Ingredients
- 2 tsp extra virgin olive oil
- 1-8 oz package sliced baby bella mushrooms
- 1/4 cup sun-dried tomatoes in oil chopped
- 1 tbsp fresh thyme
- 2 cloves garlic crushed
- 3/4 cup mushroom or beef broth
- 1 cup fat-free or part-skim ricotta
- 2 tbsp grated parmesan cheese
- 1 egg yolk
- 1 tsp kosher salt
- 1-16 oz package whole wheat penne pasta
Instructions
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Heat oil in a frying pan over medium heat. Add 1 clove garlic, thyme, tomatoes and mushrooms and sauté until soft and fragrant. About 10 minutes.
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While mushrooms are cooking add broth, ricotta, parmesan, egg yolk, salt and 1 clove crushed garlic to a blender and purée.
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Cook pasta according to package instructions. Drain and set aside.
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Reduce mushroom mixture over medium-low heat and slowly stir in cheese mixture. Whisk continuously until sauce thickens about 5-7 minutes and remove from heat.
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Stir in cooked penne and thin sauce with additional broth if needed.
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Season with salt and pepper. Top with additional thyme and shredded parmasen if desired. Enjoy!