Penne Romanoff
Ingredients
- Bechamel ⓘ
- 3 tablespoons butter
- 3 tablespoons flour ⓘ
- 1 1/2 cups low-fat milk ⓘ
- salt and pepper ⓘ
- Pasta ⓘ
- 1 lb penne rigate ⓘ
- 1 lb small white button mushrooms, quartered ⓘ
- 3 tablespoons butter
- 3 green onions, finely chopped
- 2 garlic cloves, finely chopped ⓘ
- 1/2 cup vodka ⓘ
- 1 cup canned diced plum tomato, drained ⓘ
- Garnish ⓘ
Instructions
- Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
- Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
- In a large skillet over medium-high heat, saute the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambeing if desired. Add the bechamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
- Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).