Anniversary dinner request from the MR tonight. A healthy spin on one of his favorite dishes from a local Italian bistro cleaned up and guilt-free. This is my go to bass cream sauce recipe. Feel free to make it your own and play around with seasonings and flavor. Although this creamy mushroom and sun-dried tomato sauce is a sure keeper you may not even want to. I served mine over roasted spaghetti squash and it’s was amazing!
Whole Wheat Penne with Creamy Mushroom + Sun-dried tomato sauce
Servings 4 servings
- 2 tsp extra virgin olive oil
- 1-8 oz package sliced baby bella mushrooms
- 1/4 cup sun-dried tomatoes in oil chopped
- 1 tbsp fresh thyme
- 2 cloves garlic crushed
- 3/4 cup mushroom or beef broth
- 1 cup fat-free or part-skim ricotta
- 2 tbsp grated parmesan cheese
- 1 egg yolk
- 1 tsp kosher salt
- 1-16 oz package whole wheat penne pasta
Heat oil in a frying pan over medium heat. Add 1 clove garlic, thyme, tomatoes and mushrooms and sauté until soft and fragrant. About 10 minutes.
While mushrooms are cooking add broth, ricotta, parmesan, egg yolk, salt and 1 clove crushed garlic to a blender and purée.
Cook pasta according to package instructions. Drain and set aside.
Reduce mushroom mixture over medium-low heat and slowly stir in cheese mixture. Whisk continuously until sauce thickens about 5-7 minutes and remove from heat.
Stir in cooked penne and thin sauce with additional broth if needed.
Season with salt and pepper. Top with additional thyme and shredded parmasen if desired. Enjoy!