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

Name: 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; freshly ground black pepper; 1 pound pappardelle pasta; 1 pound assorted fresh mushrooms; Grated parmesan cheese, for serving

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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
freshly ground black pepper
1 pound pappardelle pasta
1 pound assorted fresh mushrooms
Grated parmesan cheese, for serving