Penne Romanoff

From Ricardo's magazine. Will make soon because it looks so good!!!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• Bechamel

• 3  tablespoons butter
• 3  tablespoons flour
• 1 1⁄2 cups low-fat milk
•  salt and pepper

• Pasta

• 1  lb  penne rigate
• 1  lb  small white button mushrooms, quartered
• 3  tablespoons butter
• 3  green onions, finely chopped
• 2  garlic cloves, finely chopped
• 1⁄2 cup vodka
• 1  cup  canned diced plum tomato, drained

• Garnish

• 1  cup  grated parmigiano-reggiano cheese
• 2  green onions, chopped
• 1⁄4 cup  toasted pine nuts

Directions

1. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
2. Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
4. Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.