Pappardelle With Mushrooms, Rosemary and Light Tomato Sauce | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil (divided)
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 10 ripe plum tomatoes, peeled, seeded and roughly chopped, or one 15-ounce can diced tomatoes with juice
• 1 teaspoon chopped fresh rosemary
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 cup nonfat half-and-half
• Kosher salt and freshly ground black pepper
• 1 pound pappardelle pasta
• 1 pound assorted fresh mushrooms
• Grated parmesan cheese, for serving