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Pasta with Cheesy Mushroom Sauce

List of Ingredients

16 ounces elbow macaroni
1 pint fat-free half-and-half (Mixture of half cream, half milk)
1/2 cup skim milk
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
20 ounces fresh white mushrooms, sliced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry white wine
1-1/2 cups low-fat brick cheese (Or any young, white cheese)
2 tablespoons Parmesan cheese, grated
1 scallion or green onion, chopped




Recipe

1. Bring a large pot of lightly salted water to boil and cook the pasta as directed on the manufacturer's packaging; drain and transfer to a serving bowl.

2. Meanwhile, whisk together the half-and-half, milk, flour, nutmeg and cayenne pepper in a medium-sized bowl.

3. Cook the sliced mushrooms with salt and pepper in a saucepan over medium-high heat for about 15 minutes, until the moisture created during the cooking process has evaporated. Add the dry white wine and cook for about 2 minutes more. Add the half-and-half mixture to the mushrooms in the saucepan and cook until it starts to bubble and thicken, about 5 to 8 minutes. Whisk in the cheese until the sauce is creamy and smooth.

4. Pour the mushroom sauce over the pasta and top with a sprinkling of green onions.