1 teaspoon extra-virgin olive oil

1 teaspoon unsalted butter

2 cups sliced button or cremini mushrooms

1 small onion, minced

4 cloves garlic, minced

2 teaspoons unbleached all-purpose flour

½ teaspoon basil or an herb seasoning blend

¼ teaspoon freshly ground black pepper

2 pinches dried red pepper flakes

Pinch ground nutmeg

⅛ cup skim milk

2 cups nonfat cottage cheese

¼ cup grated Parmesan cheese

8 ounces dry oat bran or whole-wheat pasta

2 tablespoons fresh lemon juice

1 teaspoon dried parsley

Optional: 4 teaspoons chopped unsalted, dry-roasted peanuts

• In a deep nonstick skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms and sauté for 2 minutes. Add the onion and garlic; sauté for 2 minutes or until the onion is transparent. Stir often to prevent the garlic from burning.

• Sprinkle the flour over the mushroom mixture. Cook for 1 minute, stirring well so the flour absorbs any liquid and oil and makes a light roux. Add the basil, pepper, 1 dash of the red pepper flakes, and the nutmeg; stir to combine.

• Add the milk and stir to loosen the roux. Add the cottage cheese. (For a smoother sauce, purée the cottage cheese in a blender or food processor before adding it to the pan.) Cook and stir until the sauce is thickened and smooth. Add all but 4 teaspoons of the grated Parmesan cheese and stir well.

• Lower the heat and keep the sauce warm while the pasta cooks. Consult the package directions for the amount of water and cooking time for the pasta. Add the lemon juice and the remaining dash of red pepper flakes to the boiling water, then add the pasta. Cook until al dente, then drain well. Toss the drained pasta with the sauce. Sprinkle with the parsley and the reserved Parmesan cheese. Top each serving with 1 teaspoon chopped peanuts, if desired.