It’s Okay to Cheat Once in Awhile

 

I have been eating very healthy, good for you food but today  I had this urge for some melted, cheesy sauce food. I didn’t want to go overboard with the cheese, just enough to have some type of a creamy sauce. But I still wanted to keep it somewhat healthy.

So today I went to the Farmers Market in Union Square to see what I could find. The Farmers Market is not as big this time of the year as in the summer, but big enough where you can purchase the essential, in season food. As I was walking around trying to decide what to make  for dinner, I came across  my favorite mushroom stand and saw these gorgeous oyster mushrooms. Absolutely beautiful! Now if you are not familiar with oyster mushrooms, let me give you some insight. They are very meaty and healthy for you, in the sense that they help lower cholesterol, but the best benefit, for me, is that they are so high in iron-actually higher than in meat! And quite frankly, most women have lower iron levels than men. The potassium in oyster mushrooms is high enough to act as a preventive for heart disease and hypertension. Also great for your muscles. So actually, it is still a healthy meal. And as far as the creamy brie cheese, although it does make the recipe, if you are on a low fat, low cholesterol diet prescribed by your health care practitioner than you may omit the cheese. The sauce will not be as creamy, but still delicious.

You may serve this as a side dish or with either a salad or another protein. Either way, Enjoy!

Pappardelle Pasta with a Creamy Oyster Mushroom & Brie Sauce

Ingredients: Serves 2-4

  • 8 ounces dried pappardelle pasta
  • 2 tablespoonfuls unsalted butter
  • 1 cut oyster mushrooms, roughly chopped
  • 1 medium shallot, finely chopped
  • 1/4 cup dry white wine (I used Pinot Grigio)
  • 4 ounces, soft brie cheese, cut into 1/2 inch pieces
  • 1/4 cup fresh parsley, coarsely chopped
  • Salt and freshly cracked pepper to season

Preparation:

Cook pasta in a pot of salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooked liquid.

While pasta is cooking, in a large skillet melt 2 tablespoons of the butter. Add in the mushrooms and saute for 2 minutes. Add in the shallots and continue cooking for another 5 minutes. Add in the wine and reduce to half. Had in 1/4 cup of the starchy pasta water and the cheese. Allow the cheese to melt and add in the parsley. Now add in the pasta and turn with tongs to completely coat the pasta. Season with salt and pepper.

 

 

 

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2 Comments Add yours

  1. Hungrycookie says:

    Can’t beat pasta with a creamy sauce * drool

    1. yvette says:

      The sauce is not heavy, just enough to allow the creamy flavor of the melted brie to come through. Something you can prepare more often and not feel guilty!

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