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|
|Calories from Fat: 99 (13%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 785
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