Creamy Asiago Mushroom Pasta

Often, some of the most delicious sounding pasta dishes to me are the ones involving cream sauces- honestly, they're hard to resist! But, in order to avoid all the fat, cholesterol, etc. I try to discover healthier, lighter ways to achieve the same type of taste. This recipe from "Cooking Light" was able to do just that!

1, 16oz. box rigatoni,  penne or campagnelle pasta 

2 tbs. unsalted butter 

1-2 shallots, chopped finely 

2-3 garlic cloves, minced 

1 package cleaned, sliced portabello mushroom 

1/2 tsp salt 

fresh ground black pepper to taste

1 tbs. dry sherry 

1/4 c. all purpose flour 

2 c. 2% milk 

1 c. fresh shredded asiago cheese, divided 

2 tbs. fresh grated parmesan cheese 

• Preheat oven to 375 and grease a large baking pan with cooking spray. 
• In a small to medium sized skillet, heat 1 tbs. butter over medium high heat to melt. 
• Meanwhile, heat a large pot of salted water and cook pasta according to package directions once boiling. 
• Add shallots and saute until softened (3-5 minutes.) 
• Add garlic, mushrooms, salt and pepper and saute until mushrooms are tender (5-7 minutes.) 
• Add sherry and cook 1 minute. Remove from heat and set aside. 
• In a seperate large skillet, heat remaining 1 tbs, butter over medium high heat to melt. 
• Add flour and whisk to combine. 
• Add milk and increase heat to high. Whisk regularly to break up flour and incorporate into the milk. 
• Once mixture comes to a boil, reduce heat to a simmer. Continue to whisk until smooth and thickened. 
• Add 1/2 c. asiago cheese and 2 tbs. parmesan cheese and whisk to combine. 
• Add mushroom mixture to skillet and stir to combine. 
• In a large bowl, toss pasta with cheese sauce mixture and stir gently to combine. 
• Pour contents into greased baking pan and top with remaining 1/2 c. asiago cheese. 
• bake 15-20 minutes or until cheese is melted and bubbly. 

  (Recipe adapted with some slight variations from "Complete Cooking Light" cookbook 2006 edition)