Creamless Mushroom Pasta

INGREDIENTS:

• 12 Ounces Whole Wheat Rotini
  
• 1 1/2 Cup Oyster Mushrooms- Stems Removed and Sliced
• 1 Cup Vegetable Broth
• 1 Cup White Wine
• 2 Tablespoons Butter- Divided
• 1 Pound Baby Portobello Mushrooms- Chopped
• 8 Ounces White Button Mushrooms- Chopped
• 4 Large Shallots- Minced
• 4 Garlic Cloves- Minced
• 2 Tablespoons Sage- Chopped
• 3 Tablespoons Flour
• 1/2 Cup Flat Leaf Parsley- Chopped
• 1/2 Cup Fresh Grated Parmesan
  

DIRECTIONS:

• Prepare rotini according to package and set aside.
  
• Heat one tablespoon of butter in a large skillet over medium-high heat.
• Add portobello and button mushrooms and let sit without stirring until browned on one side, around 5 minutes.
• Stir and let other side sit until browned, around another 4 minutes.
• Add shallot, sage, oyster mushrooms, reduce heat to low, and cook until soft and fragrant.
• Add last tablespoon of butter, let melt , add flour, and stir rapidly until flour mixture becomes paste.
• Slowly pour vegetable broth and white wine into mixture and whisk rapidly.
• Cook over medium-low heat, whisking until mixture thickens into consistency of gravy.
  
• Add parsley, stirring until wilted.
• Season to taste with salt and pepper to taste and serve over pasta, topped with fresh grated parmesan.
  

This dish has the full flavor of a traditional cream-based sauce without the calories. It's a delightful vegetarian option sure to please. Enjoy!