Penne Romanoff

• Bechamel
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups low-fat milk
• salt and pepper
• Pasta
• 1 lb penne rigate
• 1 lb small white button mushrooms, quartered
• 3 tablespoons butter
• 3 green onions, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup vodka
• 1 cup canned diced plum tomato, drained
• Garnish
• 1 cup grated parmigiano-reggiano cheese
• 2 green onions, chopped
• 1/4 cup toasted pine nuts

1. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
2. Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, saute the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambeing if desired. Add the bechamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
4. Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.

bechamel, butter, flour, lowfat milk, salt, pasta, penne rigate, white button mushrooms, butter, green onions, garlic, vodka, tomato, cheese, green onions, nuts

Taken from www.food.com/recipe/penne-romanoff-203994 (may not work)