Black Pepper Pasta with Mushroom Gorgonzola Sauce
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recipe ingredients
1 tb olive oil
1/4 c chopped shallots
4 c sliced mushrooms
1/4 ts salt
1/4 ts freshly ground black pepper
2 tb flour
1 1/2 c skim milk
1 ts light Worcestershire sauce or vegetarian substitute
4 1/2 oz Gorgonzola cheese
4 1/2 oz black pepper fettucine
recipe directions
In large nonstick skillet, heat oil. Add shallots; saute until soft, about 2 minutes. Stir in mushrooms, salt and pepper; cook, stirring frequently, until mushrooms are tender, about 6 minutes.
Stir in flour and cook until slightly browned, about 30 seconds. Slowly add milk and cook over medium heat, stirring constantly, until thickened, about 10 minutes. Stir in Worcestershire sauce and cheese; cook until cheese is melted, 3 minutes.
In the meantime, cook pasta according to package directions. Drain and toss with sauce.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 232 | 10 | 12 | 1 | 288 | 25 | 5 |
This is fabulous!!!!!!! Yummy, yummy, yummy!!!
Fantastic recipe! Just like at one of our favorite Italian restaraunts nearby. Creamy and so tasty. This time I added a clove of minced garlic with the milk and just a few tablespoons of Tofutti cream cheese for more thickness. Have also made the recipe as is..Delicious!