Serve this rich dish with a warm baguette and the red wine you opened for the sauce. (Cooking Light magazine 8-04)
1. Melt 1 tablespoon butter in a medium nonstick skillet ove medium-high heat. Add onion, celery, and carrot; saute 5 minutes. Stire in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consomme. Bring to a boil; cook until reduced to 1 cup ( about 3 minutes). Strain through a sieve into a bowl; discard solids. Keep consomme mixture warm.
2. Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and saute 5 minutes. Add reserved consomme mixture; bring to a boil. Reduce heat; and simmer 5 minutes. Combine water and cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 4 | ||
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Calories: 785 | ||
Calories from Fat: 99 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 178.8mg | 55 % | |
Sodium 966.7mg | 33 % | |
Potassium 859.7mg | 23 % | |
Total Carbohydrate 130.9g | 38 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 129.6g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 785
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