Heat oil in a heavy saucepan. Saute shallots and mushrooms in oil until softened, about 3 to 4 minutes. Add wine and cook until evaporated, about 2 to 3 minutes. Add tomato sauce, cilantro, salt and pepper. Bring to a simmer and cook 4 to 5 minutes. Stir in cream and simmer 2 minutes. Cook pasta according to package directions, al dente. Drain and mix with sauce. Sprinkle with Parmesan cheese. Yield: 4 to 6 servings.
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|Serving Size: 1 Serving (3609g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 379 (15%)|
|Amt Per Serving||% DV|
|Total Fat 42.1g||56 %|
|Saturated Fat 16.5g||83 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 8g|
|Cholesterol 454mg||140 %|
|Sodium 13826.9mg||477 %|
|Potassium 11088.9mg||292 %|
|Total Carbohydrate 457.6g||135 %|
|Dietary Fiber 39.9g||160 %|
|Sugars, other 417.7g|
|Protein 102.5g||146 %|
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Calories per serving: 2563
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