Pasta with Creamy Wild Mushroom Sauce

Eight and a half years ago I lost 60lbs and I'm proud to say that I've successfully managed to keep the weight off.

Sure I run - but I always exercised. The problem, as it turned out, was my inability to efficiently digest protein. Ever since that eye-opening diagnosis, I've sought low-protein recipes that meet my dietary - or "lifestyle" requirements - but also don't deprive my husband from the food he enjoys.

I save my protein splurges for the restaurant visits and prepare as many vegetarian recipes as I can at home, carefully considering fat content - but also protein grams. The following recipe, adapted from one featured in Cooking Light, is one of my favorite discoveries. More comfort food than lite summer fare, it fits the bill when seeking a creamy pasta entree.

Pasta with Creamy Wild Mushroom Sauce

1 lb pound uncooked bow tie pasta
1 tablespoon olive oil
1/2 cup chopped onion
1/3 cup chopped shallots
1 tablespoon minced garlic
1 1/2 tsp salt
1/4 ground black pepper
4 oz sliced shiitake mushrooms
4 oz sliced oyster mushrooms
4 oz baby portobello or cremini mushrooms
4 oz white button mushrooms
1/4 cup Sauvignon Blanc wine
2 tbs Port wine
2/3 cup light cream
1/2 cup grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley

Cook pasta according to package directions

Add olive oil to a skillet heated over medium-high heat.

Add onion, shallots, garlic, 1 tsp salt, pepper, mushrooms and port.

Cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.

Add wine and cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add cooked pasta, cream, cheese and parsley, tossing gently to coat.

Stir in remaining 1/2 teaspoon of salt.

Garnish with additional minced fresh parsley and grated Parmesan cheese, if desired.

Serve and enjoy!