12 ounces penne pasta, Barilla® Plus
1 tablespoon extra virgin olive oil, Bertolli®
1 red onion, quartered and thinly sliced
2 packages (8 ounces each) sliced fresh mushrooms
1⁄4 cup sherry, Christian Brothers®
2 teaspoons fines herbes, Spice Islands®
1⁄2 cup reduced-sodium beef broth, Swanson®
1⁄3 cup light sour cream, Horizon Organic®
Fresh parsley, finely chopped (optional)
In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; keep warm.
In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir for 8 to 10 minutes or until cooked down and wilted. Add mushrooms; cook and stir for 10 minutes more. Stir in sherry and fines herbes. Cook until liquid is evaporated.
In a small bowl, combine beef broth and sour cream. Stir into mixture in skillet; cook for 4 to 5 minutes or until heated through.
Toss mixture with hot cooked pasta. Garnish with parsley (optional).