Cut in generous chunks, portabello mushrooms make this sauce meaty and satisfying. It works perfectly without grated cheese.
1 Tbsp. olive oil
% cup minced shallots
2 pkg. (6 oz. each) sliced portabello mushrooms, stemmed and cut in 3/4-inch pieces y2 lb. white mushrooms, stemmed and thinly sliced 1 tsp. minced fresh rosemary or y2 tsp.
dried, crushed 1 cup fat-free, reduced sodium chicken broth or vegetable broth 12 oz. whole wheat fettuccine or spaghetti 1 Tbsp. capers, rinsed and finely chopped Salt and freshly ground black pepper, to taste y4 cup minced Italian parsley
In large skillet, heat oil over medium-high heat. Add shallots. Sauté until soft, 3-4 minutes, stirring occasionally.
Add mushrooms. Sauté until tender and liquid has evaporated, about 8 minutes, stirring occasionally.
Add rosemary and broth. Simmer until two thirds of the liquid has evaporated, 5-8 minutes. The white mushrooms should be very soft and the portabellos still chunky.
Meanwhile, boil water for cooking pasta. Just after adding broth to mushrooms, add pasta to boiling water. Cook according to package directions. Drain well. Transfer pasta to serving bowl or divide among dinner plates.
Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve.
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