I am a pasta lover. However, since starting the Trim Healthy Mama journey, pasta has been pretty much nonexistent.
Until I found out about Dreamfield’s noodles! They had some drama a while back, and can no longer claim to be “low carb” on their box. Although, I have been assured by the THM community that these noodles are on plan (as an S) and have a special coating which allows minimal glycemic impact (about 5g net carbs per serving).
There are special rules for Dreamfield’s pasta. First, do not overcook them – it destroys the coating. Second, do not reheat them (microwave or otherwise) – this also breaks the coating. Refrigeration is fine, but reheating after that point is a no-no.
Now that we have the formalities out of the way – let’s get to the fun stuff.
This recipe was actually inspired by one of my favorite Food Network gals, Giada DeLaurentiis. I saw her make a similar version of this (fancier, of course, which you can find here), and the part that drew me in was that she chopped every component using the food processor. I love shortcuts! Naturally, I had to try it.
Creamy Mushroom and Brussels Sprouts Penne
- 1 box of Dreamfields penne pasta
- 8oz baby Bella (cremini) mushrooms
- 1lb bag Brussels sprouts
- 2/3 cup of mascarpone cheese (can also use cream cheese)
- 1/2 c parmesan cheese
- Optional bacon and parsley for toppingUse your food processor – it’s your best bud! Halve the Brussels sprouts, removing any brown leaves, and toss into food processor. Pulse until sprouts are lightly shredded, and toss into a large skillet. Put whole cremini mushrooms into the food processor, and pulse until same consistency as sprouts. Add them to the skillet with 2 Tsp of butter, and lightly saute with salt and pepper. Cook the pasta, and reserve about 1 cup of the cooking water before draining. Add cooking water, cooked pasta, parmesan, and mascarpone to the sauted veggies. Mix everything until combined, and top with bacon, parsley, and additional cheese.