No need for cream in a rich sauce. Milk does the trick in this recipe, helping create a velvety texture that coats the noodles and vegetables.
Prep Time: 10 min Cook Time: 20 min Serves: 4
Ingredients
8 ounces Pennsylvania Dutch Extra Broad Noodles
1 bunch (about 10 ounces) asparagus, trimmed and cut into 1-inch pieces
4 cups sliced button mushrooms
1-1/2 tablespoons all-purpose flour
1 cup reduced fat milk
2 tablespoons Dijon-style mustard
Salt and freshly ground black pepper
Directions
Cook noodles according to package directions. Two minutes before noodles are done, add asparagus.
While noodles is cooking, spray a 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms. Cook 4 minutes, stirring occasionally. Reduce heat to medium. Sprinkle flour over mushrooms. Continue cooking 1 minute, stirring constantly. Add milk and mustard. Cook and stir about 2 minutes, or until sauce thickens.
Drain noodles and asparagus. Return to pot. Add mushroom mixture. Toss to coat.
Season with salt and pepper to taste. Serve immediately.
