GLUTEN-FREE PENNE WITH CREAMY WILD MUSHROOM SAUCE

Comfort food at it's healthest - creamy gluten free Penne is packed with protein and under 400 calories!

I found this in the eat-clean cookbook if you are interested in finding more similar recipes.

INGREDIENTS

• 1 oz dried wild mushrooms
• 1 cup boiling water
• 2 tsp extra-virgin olive oil
• 1 (8 oz) package sliced mushrooms
• 1 Tbsp fresh thyme
• 1 clove garlic, minced
• 1 cup fat-free ricotta cheese *
• 2 Tbsp grated Parmesan cheese
• 1 egg yolk
• 1 tsp kosher salt
• 1 (16 oz) package brown rice or high-protein penne pasta

* if you're lactose intolerant, experiment with soy ricotta cheese

PREPARATION

1. Place dried wild mushrooms in a medium bowl. Pour boiling water over them and let rehydrate for 20 minutes. Drain mushrooms and liquid into a measuring cup; set both wild mushrooms and liquid aside (there should be just over 3/4 cup liquid in the measuring cup).
2. Heat oil in a frying pan over medium heat. Sauté sliced mushrooms with thyme and garlic until soft and fragrant, about 10 minutes, stirring often. Add reserved wild mushrooms; cook for 2 or 3 more minutes.
3. While the mushrooms are cooking, combine ricotta cheese, Parmesan cheese, egg yolk, salt and 3/4 cup of the reserved wild mushroom liquid in a blender; purée.
4. Bring a large pot of water to a boil. Cook penne according to the package directions; drain and set aside. Reserve 1/4 cup of the pasta water to thin the sauce, if necessary.
5. Reduce the mushroom mixture to medium-low heat and slowly stir in the cheese mixture. Stir continuously for 5 to 7 minutes until the sauce is thickened and coats the back of a spoon; remove from heat. Stir in cooked penne, adding some of the reserved pasta water if the sauce gets too thick, and serve.

YIELD
5 servings

PREPARATION TIME
30 minutes

COOKING TIME
30 minutes

NUTRIENTS PER SERVING:
Calories: 363
Total Fat: 3 g
Carbs: 75 g
Fiber: 11 g
Protein: 18 g