Here it is!!!! Someone in another forum found it!!!! This is soooo good!! Even my (then) 2 1/2 year old granddaughter loves it - in fact, I think there's still a picture of her eating it on my spark page.
The following was posted by KEEGANDLILY on 3/21/06 (archive at http://www.sparkpeople.com/newarchives/6/1 /7/1775227/archive_posts62-1775227-1.h tm):
This is sooooooooo good! I made it tonight. I did add at the end 4tbsp of light sour cream, so I added that as 1 tbsp to my tracker as the recipe is for 4 very generous servings. I used portabella and shi*ake mushrooms. (ha ha, I had to edit the second mushroom for profanity reasons)
Creamy (without the cream!) Wild Mushroom Pasta
The "cream" in this recipe comes from blending some of the mushrooms and broth together. This creates a thick, rich texture for the mushroom sauce without all of the saturated fat and calories of real cream.
Serves 4
Ingredients:
* 1 tablespoon olive oil * 2 cloves garlic, minced * 10 ounces wild mushrooms; use as many (or as few) different types of mushrooms as you like, such as Shiitake, Maitake, Portobello, Straw, Enoki, Oyster, Chantarelles, Cremini, Morel, Porcini, Matsutake, etc. * 1 & 1/2 cups low-sodium, vegetable broth * 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried, ground rosemary (dried herb) * 1 teaspoon dried, ground thyme (dried herb) * Fresh ground black pepper, to taste * 1/4 cup grated, fresh parmesan cheese * 12 ounces (dry weight) whole grain pasta; any whole grain pasta, such as wheat, spelt, buckwheat, kamut, or rye pasta will work well for this recipe
Instructions:
* Bring a large pot of water to boil while preparing the other ingredients. * Clean and coarsely chop the mushrooms; many mushrooms require a simple rinse for cleaning and the stems should be included in the recipe, if possible. * Mince the garlic and grate the fresh parmesan cheese. * In a deep skillet or stove-top pan, heat the olive oil and garlic over medium heat until the garlic just begins to turn golden. * Add the low-sodium vegetable broth and mushrooms and return the mixture to a simmer (low boil). * Add the rosemary, thyme, black pepper, and 1/2 of the parmesan cheese and stir. * Take a moment to add the pasta to the boiling water and cook according to instructions (usually 8 to 10 minutes). * Stir the mushroom mixture at a low boil for approximately 5-7 minutes, until mushrooms have cooked down in size. * Very carefully (it's very hot!) remove approximately 1 cup of mushrooms and broth and place in a blender. * Very carefully (it's very hot!) blend the mushrooms and broth (add as much broth from the pan as needed to allow blending into a thick liquid). Be sure to use a lid on the blender, but place the lid lightly on the blender and lift a bit several times to vent the steam as you blend. This will prevent steam and pressure from building up which could cause the lid to "blow off" the blender. * Return the blended mushroom & broth to the pan and stir to combine with the other mushroom mixture. Reduce heat until pasta is ready. * Drain pasta and add pasta and mushroom sauce together. Stir to combine ingredients and coat pasta. * Dish onto plates and sprinkle each serving with a bit of the remaining parmesan cheese. * Serve & Enjoy!
Serving Suggestion: For a nice meal, serve with salad or cooked greens. Try our Great greens recipe ideas for the side dish. Add in a whole grain bread and you have a delicious, easy-to-prepare meal.
*For a lower sodium dish, omit parmesan cheese or use low-sodium parmesan cheese. Without parmesan cheese, the recipe provides 86 mg sodium per serving.
No, that's not the same recipe but it does sound good!!! I've tried the advanced search, but didn't find it on sparkrecipes.
DENISE_SP 6/14/08 9:28 P
Not sure if this is it or not: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=72213. If not, you may want to use the advance search on sparkrecipes.com to try to find it.
Denise
BECKY00418 6/13/08 2:22 P
I found a recipe here on spark people a couple years ago,and it was delicious! I made it quite a few times, but now I can't find the recipe. Either at home or here on Spark. Can anyone help me? It's called Creamy Mushroom Pasta (without the Cream!) or possibly even Creamy WILD Mushroom Pasta.
