Combine 1/2 C. boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 C. pasta water.
Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid.; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 C. pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately
6 servings
329 calories, 10.6g fat, 12.3g protein, 44.4g carbs, 2g fiber