Makes 4 servings
Because of the milk and cream in the sauce, it’s even more important to watch for sticking as you stir the pasta here, particularly toward the end as some of the starch from the pasta starts to thicken the sauce. In fact, this recipe calls for whole-wheat pasta to cut down on some of that attendant starchiness that would make the dish too gummy.
2 tablespoons unsalted butter
1 small yellow onion, chopped
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
2 cups vegetable broth
1½ cups whole or low-fat milk
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon table salt
½ teaspoon ground black pepper
10 ounces dried whole-wheat ziti (or dried gluten-free penne if gluten is a concern)
1 cup finely grated Parmigiano-Reggiano or aged Pecorino (about 2 ounces)
1. Melt the butter in a Dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
2. Add the mushrooms and continue cooking, stirring often, until the mushrooms release their liquid and the pan dries out again, about 4 minutes.
3. Stir in the flour until the mushrooms and onions are well and evenly coated. Pour in the broth in a slow stream, stirring constantly. Stir in the milk, cream, thyme, sage, salt, and pepper.
4. The minute the sauce is steaming hot and just beginning to bubble, stir in the ziti. Bring to a full simmer, then cover and reduce the heat to low. Simmer slowly, stirring often, for 5 minutes. Then continue simmering, covered but stirring more often, for 10 minutes. Finally, simmer uncovered, stirring almost constantly to prevent sticking, until the pasta is tender, about 5 minutes longer.
5. Remove from the heat and stir in the cheese. Cover and set aside for 5 minutes to blend the flavors and absorb any remaining liquid.