1 lb Linguine
1/2 mushrooms ( any small mushroom will do)
1/2 cup low sodium beef stock
1/2 head of radicchio chopped
1/4 cup fat free heavy cream
I large shallot chopped
2 large cloves of garlic chopped
2 drizzles olive oil
1 tablespoon flour
2 tablespoon smart balance or butter
Salt and pepper
In a large pot. Boil pasta as directed making sure to salt the water before dropping pasta to boil. drain set aside.
In a large skillet add a few drizzles of EVOO, Garlic and Shallot, cook for about 2 minutes till onions are almost translucent. Next, add your mushroom( do NOT add salt till mushrooms are browned, adding salt to early will stop the browning process of the mushrooms). Once the mushroom are nice and golden brown, add you smart balance or butter and stir, next add your flour and combine. Wait till flour is fully combined and cooked out and whisk in your chicken stock and then your heavy cream. Keep whisking till mushroom sauce becomes thicken. Now you can add your salt and pepper and chopped radicchio. Transfer your drained linguine and combine with your creamy mushroom sauce and serve. add some chopped flat leaf parsley for garnish.
Cooking time: approx 20 min
Serves 4 to 6 peeps