Penne With Mushroom Sauce

From Cooking Light. Serving size: 1 cup. Per serving: 301 calories, 7.1 g fat, 10.4 g protein, 49.4 g carb, 3.1 g fiber, 16 mg cholesterol.

• Ready In: 1 hr 46 mins
• Serves: 4

Ingredients

• 2  tablespoons butter, divided
• 1⁄2 cup  finely chopped onion
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  finely chopped carrot
• 1 1⁄2 tablespoons tomato paste
• 1  cup dry red wine
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon black pepper
• 1 (10 1/2ounce) can  beef consomme
• 1 (8 ounce) package  sliced mushrooms
• 1  tablespoon water
• 1  teaspoon cornstarch
• 1⁄8 teaspoon salt
• 4  cups  hot cooked  penne rigate

Directions

1. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.
2. Add in onion, celery, and carrot; stir/saute for 5 minutes.
3. Stir in tomato paste; cook 2 minutes, stirring continually.
4. Add in wine; cook for 10 minutes or until liquid almost evaporates.
5. Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).
6. Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.
7. Melt 1 tablespoon butter in a pan over medium-high heat.
8. Add in mushrooms; stir/saute for 5 minutes.
9. Add in consomme mixture; bring to a boil.
10. Lower heat, and simmer 5 minutes.
11. Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.
12. Cook 1 minute.
13. Combine pasta and sauce; tossing gently to coat.