Lunch: Pasta with Creamy Wild Mushroom Sauce

Look for dried wild mushrooms at most supermarkets; they lend a wonderful richness to this dish, which is great with garlic bread. Begin with a colorful salad of escarole and roasted red bell peppers, and finish with a winter fruit salad of sliced bananas

This recipe includes superfoods such as:

Lemon

Health benefits of Pasta with Creamy Wild Mushroom Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 ounce dried wild mushrooms (such as porcini, morels or shiitake)
1 cup boiling water
1/2 cup dry white wine
1/2 cup whipping cream
3/4 teaspoon dried tarragon
1/2 cup thinly sliced green onions
1 teaspoon fresh lemon juice
8 ounces fresh or dried thin pasta (such as linguine)

Instructions

Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
Add pasta to sauce; toss gently to coat and serve.

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