Ingredients:
1 Tbsp (15 mL) olive oil
2 cups (500 mL) sliced fresh button or cremini mushrooms
1 large clove garlic, finely chopped
1 cup (250 mL) prepared tomato sauce (preferred style)
1 cup (250 mL) half and half (10% m.f.) cream
5 large eggs
Salt and pepper, to taste
2 Tbsp (30 mL) chopped fresh basil
4 cups (400 g) rigatoni pasta
Grated parmesan cheese (optional)
Instructions:
Heat a skillet on medium heat. Add olive oil, then mushrooms. Sauté until golden brown. Add garlic to the pan and cook for 1 minute.
Pour in tomato sauce and bring to a simmer on medium-low. Remove from heat and set aside.
Whisk eggs with cream, salt, pepper, and basil in a mixing bowl. Set aside.
Cook rigatoni according to package directions. Drain pasta and immediately add to saucepan with tomato-mushroom sauce.
Return the skillet to low heat and slowly add the egg and cream mixture to the pasta. Stir until hot and the sauce just starts to thicken. Be careful not to overcook. Sprinkle with grated parmesan cheese and more fresh basil. Serve immediately.
Makes 4 servings.
Nutrient analysis one serving portion:
Calories: 592
Protein: 25 g
Total Fat: 17 g
Fibre: 4.5 g
Sodium: 429 mg