Linguine With Two Sauces

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh basil
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon salt, divided
• 2 (14.5-ounce) cans Italian-style diced tomatoes, undrained
• Cooking spray
• 4 cups sliced cremini or button mushrooms (about 12 ounces)
• 1/2 cup all-purpose flour
• 2 cups 1% low-fat milk
• 1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 1/2 cup dry white wine
• 8 cups hot cooked linguine (about 1 pound uncooked pasta)
• 1/4 cup grated fresh Parmesan cheese
• Fresh oregano sprigs (optional)

1. Preheat oven to 350u0b0.
2. Heat oil in a nonstick skillet over medium heat. Add garlic; saute 30 seconds. Add basil, 1/4 teaspoon pepper, 1/4 teaspoon salt, and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
3. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms, and cook 5 minutes. Remove from saucepan, and set aside. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended. Place flour mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in Swiss cheese, wine, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat, and stir in mushrooms.
4. Combine linguine and mushroom sauce in a large bowl. Spoon linguine mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread tomato sauce evenly over the linguine mixture, and sprinkle with Parmesan cheese. Cover and bake at 350u0b0 for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired.

olive oil, garlic, fresh basil, pepper, salt, italianstyle, cooking spray, cremini, allpurpose, milk, swiss cheese, white wine, linguine, parmesan cheese, oregano

Taken from www.myrecipes.com/recipe/linguine-with-two-sauces (may not work)