“From Cooking Light. Serving size: 1 cup. Per serving: 301 calories, 7.1 g fat, 10.4 g protein, 49.4 g carb, 3.1 g fiber, 16 mg cholesterol.”
1hr 46mins

Ingredients Nutrition


  1. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.
  2. Add in onion, celery, and carrot; stir/saute for 5 minutes.
  3. Stir in tomato paste; cook 2 minutes, stirring continually.
  4. Add in wine; cook for 10 minutes or until liquid almost evaporates.
  5. Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).
  6. Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.
  7. Melt 1 tablespoon butter in a pan over medium-high heat.
  8. Add in mushrooms; stir/saute for 5 minutes.
  9. Add in consomme mixture; bring to a boil.
  10. Lower heat, and simmer 5 minutes.
  11. Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.
  12. Cook 1 minute.
  13. Combine pasta and sauce; tossing gently to coat.

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