Name: Creamless Penne Romanoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 tbsp butter; 3 tbsp unbleached all-purpose flour; 1 1/2 cups (375 ml) milk; 1 lb (454 g) penne rigate; 1 lb (454 g) white mushrooms, quartered; 3 tbsp (45 ml) butter; 3 green onions, thinly sliced; 2 garlic cloves, finely chopped; 1/2 cup (125 ml) vodka; 1 cup (250 ml) canned diced plum tomatoes, drained; 1 cup (70 g) fresh Parmesan cheese, finely grated (optional); 2 green onions, thinly sliced

Preparation

Bechamel Sauce
- In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Gradually add the milk, whisking constantly. Bring to a boil, stirring constantly and simmer over low heat for a few minutes. Season with salt and pepper. Keep warm.
Pastas
- In a large pot of salted boiling water, cook the pasta until al dente. Drain.
- Meanwhile, in a large skillet over medium-high heat, sauté the mushrooms in the butter until golden. Season with salt and pepper. Add the onions and garlic. Continue cooking for 2 minutes, stirring constantly. Deglaze with the vodka and flambé, if desired. Add the béchamel, tomatoes and pasta. Stir well to coat the pasta in the sauce. Adjust the seasoning. Transfer to a large serving bowl. Sprinkle with Parmesan cheese and green onions.

Creamless Penne Romanoff

Categories

Ingredients

Bechamel Sauce

Pasta

Garnish

Preparation

Bechamel Sauce

Pastas

Personal Note