Penne with Porcini Cream Sauce

Who says you can't live a low carb lifestyle and still have pasta? Atkins makes a low carb pasta and so do a few other brands. Granted Atkins recommends this for the maintenance phase, but you decide. Of course, you could make this with regular pasta too. Enjoy.

Ingredients

2 1/2 Ounce-weights dried porcini mushrooms
1 Cup boiling water
3 Tablespoons unsalted butter
1 Tablespoon olive oil
10 Ounce-weights white mushrooms, cut into 1/4-inch thick slices
1 Teaspoon salt, divided
1/2 Teaspoon ground pepper, divided
8 Ounce-weights Atkins Cusiine™ Penne Pasta
1/4 Cup sour cream
1/2 Teaspoon paprika
1/4 Cup chopped fresh parsley

Directions

Cover porcini with boiling water. Let sit 30 minutes.

Meanwhile, in a large skillet over moderate heat, melt butter in olive oil. 

Add white  mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Cook until almost dry and mushrooms are tender, about 30 minutes.

Cook and drain pasta according to package directions.

While pasta is cooking, finish sauce:

 Remove porcini mushrooms from soaking liquid;  rinse, chop and add to skillet. 

Place a coffee filter in a small strainer and pour mushroom soaking liquid through it.

 Add strained liquid to skillet.

Cook mushroom mixture over high heat until mostly evaporated but still saucy, 

about 5 minutes.

 Stir in sour cream, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 

paprika and parsley.

 Cook until heated through, about 2 minutes.

Toss with pasta and mushrooms, serve immediately.