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Our Lady of Weight Loss

Our Lady of Weight Loss

Dysfunctional Chef: Pasta with Creamy Mushroom Sauce

Greetings Foodies one n’ all!  Today’s Dysfunctional Chef recipe is a gourmet treat that weighs-in at under 350 calories per serving!  Amazing, no?

A healthy mix of comforting pasta and shiitake mushrooms (an anti-inflammatory food).   Serve with big salad, and you’ve got yourself a lip-smackin’ 5 yum meal!!!

Ingredients

  • 8-oz. package of whole-wheat or high-fiber spaghetti (may as well go for the healthy gusto, no?)
  • 2 medium leeks
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup pre-sliced exotic mushroom blend
  • 1/2 cup fresh wild mushrooms, preferably shiitake but chanterelle are okay, too, as are porcini
  • 5 cloves garlic, minced
  • 1/2 cup shallots, finely chopped
  • 1 tablespoon butter
  • 1.5 cups 2% milk (or 1%)
  • 4 ozs. goat cheese, plain n’ crumbled
  • 1/2 cup chopped fresh parsley
  • salt n’ pepper to taste
  • fresh sage leaves to garnish

Instructions

  • Bring a large pot of salted water to boil. Follow directions on pasta box, cook until al dente.
  • While boiling and cooking pasta, cut leeks lengthwise and wash carefully.  (Discard greens.)
  • Over medium flame, coat bottom of medium sized skillet with olive oil.
  • Add mushrooms and saute until lightly browned and moisture has evaporated.
  • Add leeks, garlic and shallots, saute until soft (if it appears that things are going to burn, go up in smoke, add a bit of water).
  • Add milk and goat cheese.  stir until mixture thickens and cheese melts.
  • Stir in parsley, salt n’ pepper to taste.
  • Fold ingredients with love and awareness, turn heat to low.
  • Drain pasta (assuming it’s done :), Drizzle the butter atop, fold to combine.  Add pasta to sauce and toss well to coat.
  • Garnish with fresh sage leaves.

Enjoy!!!

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Janice

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