START TO FINISH: 25 minutes MAKES 4 servings
1 8.8-ounce package dried pappardelle (wide egg noodles)
1 24-ounce package sliced fresh mushrooms (such as button, cremini, and/or shiitake)
2 cloves garlic, minced
1 tablespoon olive oil
1 8-ounce carton light sour cream
2 tablespoons all-purpose flour
11⁄2 teaspoons smoked paprika
1⁄4 teaspoon ground black pepper
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)
1 Cook noodles in boiling, lightly salted water according to package directions; drain. Return noodles to hot pan; cover and keep warm.
2 In an extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat for 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown too quickly.) Remove mushrooms with slotted spoon; transfer to a medium bowl; cover to keep warm.
3 For sauce, in another medium bowl combine sour cream, flour, paprika, and pepper. Add broth, stirring until smooth. Add sour cream mixture to skillet. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Serve mushroom mixture and sauce over cooked noodles. If desired, sprinkle with parsley.
PER SERVING: 407 cal., 13 g total fat (5 g sat. fat), 72 mg chol., 443 mg sodium, 59 g carb., 4 g fiber, 17 g pro.
make it vegan
Substitute tofu sour cream for the sour cream.
