portobello penne
categories:  Vegetarian   

Prepared: 2007-11-30

Ingredients:

• 3 1/3 cups penne pasta
• 12 cups boiling water
• 1 tbsp. salt
• 1 garlic clove, minced
• 3 medium portobello mushrooms, black 'gills' cut off and discarded, coarsely chopped
• 2 tsp. olive oil
• 1/4 cup dry white wine
• 13 1/2 oz can of evaporated milk
• 1/3 cup milk
• 2 tsp. dijon mustard
• 1/2 tsp. salt
• 1 cup diced havarti cheese
• 1/4 cup coarsely chopped walnuts, toasted
  

Preparation:

• cook pasta in boiling water and salt in large uncovered pot or dutch oven for 12 to 15 minutes until tender but firm.
• drain.
• transfer to large bowl.
• keep warm.
• sauté garlic and musrhooms in olive oil in large frying pan for about 5 minutes until mushrooms are barely tender.
• add wine.
• boil, uncovered, until liquid reduces by half.
• add next 4 ingredients.
• bring to a boil.
• reduce heat.
• simmer, uncovered, for about 10 minutes, stirring occasionally, until sauce reduces slightly.
• the sauce will still be quite thin but will thicken when combined with pasta.
• add to pasta.
• add cheese and walnuts.
• toss gently until cheese begins to melt and some sauce is absorbed into pasta

makes 6 servings @ 429 calories per serving