za.mpmn-digital.com
New recipes

Penne with mushrooms recipe

Penne with mushrooms recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

Tiny, white button mushrooms make a deliciously simple sauce for pasta. Parmesan and parsley to finish and this dish is perfect!

5 people made this

IngredientsServes: 4

  • 225g penne pasta
  • 4 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 450g button mushrooms, sliced
  • salt and freshly ground black pepper to taste
  • 15g butter
  • 1 1/2 teaspoons chopped fresh parsley
  • 4 tablespooons grated Parmesan cheese

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring a large pan of lightly salted water to the boil. Place the pasta in the pan, cook for 8 to 10 minutes, until al dente, and drain.
  2. Meanwhile, heat the oil in a large frying pan over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  3. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and parsley to serve.

Recently viewed

Reviews & ratingsAverage global rating:(102)

Reviews in English (75)

by Elaine S.

This is a great recipe - easy and tasty. Only change I made was to add 3/4 pound peeled/deveined cooked shrimp when the mushrooms were almost done. My picky husband gobbled it down and came back for more. I'll be making it again soon. Thanks-23 Mar 2007

by naples34102

Perfect. As is so often the case, simple dishes like this are the best! I used a specialty pasta rather than penne, but made no changes or substitutions, just eyeballed ingredients to taste. Freshly grated Parmesan is a must, as it provides a ton of flavor. Growing up in an Italian family, I can say this is a very traditional way to serve pasta, and lends itself well to including any variety of vegetables.-14 Oct 2008

by THELBERG

I made this over the weekend, and served it with the "Italian Breaded Pork Chops" recipe from this site. My family loved it! I used baby bellas (as suggested by another reviewer), and added some chopped fresh basil and spinach as well. In addition, I added a little evaporated skim milk to make a bit of a creamy sauce (without having to feel too guilty about the calories). Very good - will make again!-21 Mar 2007


    • 4 cups broccoli florets (about 1 bunch)
    • 1/4 cup olive oil
    • 8 ounces mushrooms, sliced
    • 6 large garlic cloves, minced
    • 3/4 cup whipping cream
    • 1/2 teaspoon dried thyme, crumbled
    • 1/4 teaspoon dried crushed red pepper
    • 12 ounces penne or other tubular pasta, freshly cooked
    • 3/4 cup freshly grated Parmesan
    1. Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
    2. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

    Penne Pasta with Mushrooms & Peas

    Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so it’s perfect even on those nights when you home form work late, and you need to get something on the table quickly. Best of all, once you know this basic recipe you can easily add or swap out ingredients. Enjoy!

    Recipe Overview and Keys to Success

    1. Like all pasta dishes, make sure you good the penne Al dente. Overcooked = Bad
    2. I like to cook the mushrooms down for about 20 minutes, until they are golden brown, firm in texture, and concentrated in flavor. Undercooked, they seem a bit slimy to me
    3. Add the frozen peas at the last minute. They don’t take long to cook.
    4. Finally, the sauce here is really the chicken stock, reduced with some of the other ingredient. Taste as you go to make sure the salt and pepper is right, and make sure there is enough sauce so the pasta doesn’t seem dry
    • 1/3 lb penne pasta
    • 3 cups sliced crimini mushrooms
    • 1/3 cup frozen peas
    • 1 large diced shallot
    • 2 minced garlic cloves
    • 1/3 cup chicken stock
    • 1 sprig rosemary
    • 1 – 3 tablespoons grated parmesan cheese
    • Olive oil
    • Salt and pepper
    • Put a large pot of water on the heat to bring to a boil
    • Heat a large skillet over high heat, and coat the bottom with olive oil
    • Add the mushrooms and season with salt and pepper
    • Toss, and continue to cook, tossing every few minutes until the mushrooms are golden brown, and firm in texture (about 20 minutes)
    • When the mushrooms have 5 – 10 minutes left, and the water is boiling, add the penne to the water, and stir occasionally to prevent sticking
    • Add the shallot, rosemary and garlic to the mushrooms and cook for about 1 minute to soften
    • Add the chicken stock to deglaze the pan, and allow it to start reducing at a hard simmer
    • Once the pasta is cooked, add the peas to the mushrooms, and drain pasta from the water
    • Add the pasta to the mushroom sauce and season with salt and pepper
    • Toss together a few times over high heat to integrate all the ingredients, and then kill the heat
    • Add the parmesan cheese, and a drizzle of olive oil
    • Toss again, taste and adjust the seasoning if needed
    • Serve it up, with a bit more parmesan cheese, and enjoy!

    I’m going to fall back on my love for combining Mushrooms with Pinot Noir for this recipe. The earthy notes of both complement each other, and the lighter pinot won’t overpower the pasta.


    Penne with Asparagus, Peas, Mushrooms and Cream

    Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths.

    In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season with salt and pepper and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes.

    Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.

    Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely coated. Season the pasta with salt and pepper and stir in the parsley. Serve right away.


    Cooking the lentil pasta

    1) Start by putting 5 cups of water in a strong bottom pot

    2) Add 1/4 tsp salt and bring water to a boil

    3) Set the heat to medium high

    4) Add 2 cups of the red lentil penne pasta into the boiling water

    5) Give it a quick stir and let it cook

    6) I noticed that this pasta has a lot of starch floating to the top. So, I skimmed off as much of the starch as I could during the cooking process

    7) The package calls for cooking it for 7 minutes of cooking time for “Al Dente” pasta. I actually cooked it for 9 minutes

    8) Drain the pasta and put it immediately into the pan with the mushrooms. I found that the cooked penne pasta dries quickly, so, I sauce it immediately


    This recipe couldn't be easier to make, and aside from the pot you use to boil the noodles, requires just one pan.

    1. Cook pasta according to package instructions. Drain and set aside.
    2. While pasta is cooking, fry the bacon in a large skillet until crispy. Remove from pan and chop.
    3. Use reserved bacon drippings in pan OR melt 1 Tbsp. olive oil and 1 Tbsp. butter in skillet.
    4. Add mushrooms and saute for 5-6 minutes, then add bacon back into pan.
    5. Stir in brandy and cream heat, stirring, until bubbly.
    6. Stir in cooked pasta and Parmesan cheese.
    7. Garnish with red pepper flakes and parsley as desired.


    Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms

    Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms – make your own vodka sauce from scratch! Easy, delicious, and so Italian! Perfect weeknight dinner!

    Want to make an easy Italian dish at home and impress your family, your friends, or your date? Then, this creamy vodka tomato sauce pasta is the right recipe for you!

    This pasta dish is packed with flavors (tomatoes, mushrooms, spices, and don’t forget vodka!), it’s very creamy, with just the right amount of “kick” (spiciness), topped with freshly grated Parmesan cheese! The creamy vodka and tomato pasta sauce will please everyone!

    Because the sauce is made completely from scratch (no packaged sauces), you can easily convert this recipe to a gluten free one, just by using gluten-free brown-rice penne pasta (I used Tinkyada brand).

    Step-by-step photos to illustrate the cooking process:
    In a large skillet, saute onion and garlic in olive oil on medium heat, until onion softens. Add tomatoes, vodka, crushed red pepper, basil, oregano – break tomatoes if necessary. Bring the mixture to boil. Reduce to simmer and simmer, covered, occasionally stirring, for about 20 minutes or until sauce thickens. During the last 10 minutes, add mushrooms, and continue to simmer.

    At the end of 20 minutes of simmering, mushrooms should be cooked through, and sauce will thicken:

    While on low heat, add heavy cream and half & half to the sauce:

    Stir everything to ensure even consistency. Add 3/4 teaspoon of salt or more to season the sauce. At this point, your sauce will acquire a nice color just like that:

    In the mean time, cook pasta according to package instructions – add cooked and rinsed pasta to the sauce. Reheat the sauce on low heat to heat everything through:


    To begin making the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce, we will first cook the pasta.

    In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.

    Add the penne pasta to the boiling water and cook in the boiling water until it is al dente. This process should take a good 12-15 minutes.

    Once the penne pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.

    In a saucepan, add cream cheese, cream and milk. Add in salt, crushed black pepper and the mixed. herbs.

    Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely.

    Turn off the heat and keep the alfredo sauce aside.

    Now that the sauce is ready, we will stir fry the mushrooms. Heat a tablespoon of oil in a wok, add the chopped garlic and the mushrooms.

    Sprinkle some salt and stir fry the mushrooms until lightly tender. Don’t let the mushroom overcook, as it will get tossed along with the pasta and the sauce as well.

    To the same wok in which you stir fried the mushrooms, stir in the cooked pasta and finally the cheesy white alfredo sauce.

    Check the salt and spice levels and adjust to suit your taste. Stir fry the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce a for a couple of minutes and turn off the heat.

    Finally stir in the grated parmesan cheese and serve the pasta, warm.

    Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner.


    Directions

    Boil the penne in a large pot of salted boiling water for about 12 minutes or until desired consistency.

    Drain and return the pasta into the pot. Cover with the lid and set aside.

    Meanwhile in a medium sized nonstick skillet, heat the olive oil over medium or medium-high heat until hot.

    Add the onions, stirring once a while, and cook until the onions are soft and browned, about 8 minutes.

    Stir in the mushrooms and garlic, and cook for another 5 to 7 minutes or until the mushrooms are browned and most of the liquid is evaporated.

    Season with salt and black pepper to taste.

    Remove from the heat, and add the mushroom-onion mixture into the pot with pasta.

    While the mushrooms are cooking, in a bowl gently toss together arugula, lemon juice and extra-virgin olive oil until well coated.

    Season the arugula with salt and black pepper to taste.

    Add the arugula and parmesan cheese into the pot with pasta and mushrooms-onion mixture.

    Toss everything together until evenly distributed and the arugula is partially wilted.

    Squeeze more lemon juice, season with more salt and black pepper, top with more parmesan if needed.


    ONE-POT PENNE PASTA W/ MUSHROOMS + SAUSAGE

    One Pot Penne Pasta with Mushrooms and Sausage is a hearty and delicious lunch or dinner. Easy vegan recipe, ready in 30 minutes!

    • Prep Time: 10 min
    • Cook Time: 20 min
    • Total Time: 30 minutes
    • Yield: Serves 6 - 8 1 x
    • Category: Entree, Pasta
    • Cuisine: Vegan

    Ingredients

    • 1 tablespoon olive oil or ¼ cup water (for water saute)
    • 1 onion, sliced
    • 3 garlic cloves, minced
    • 2 – 3 vegan sausages, sliced (Tofurky or Field Roast)
    • 1 lb. mushrooms, sliced
    • 1 can (28 oz.) crushed tomatoes
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ teaspoon fennel seeds, optional
    • 4 cups low-sodium vegetable broth or water (or combo)
    • 1 1b. penne pasta (I used whole grain)
    • ¼ – &frac13 cup chopped parsley
    • mineral salt & fresh cracked pepper, to taste

    Instructions

    Saute: In a large pot or dutch oven, heat oil over medium-high heat, add onion and saute for 4 – 5 minutes. Add garlic and sausage, cook another 1 minute, stirring occasionally.

    Cook: Add the mushrooms, tomatoes, basil, oregano, optional fennel, broth/water, pasta, and a good pinch of salt & twist of fresh cracked pepper. Bring mixture to a boil, give good stir, cover, reduce heat to low and let simmer at a constant gentle rolling boil for 15 minutes, stir occasionally. Remove from heat, stir in a little parsley and give a good stir.

    Serve with a little extra parsley over top and a light dusting of Almond Parmesan . Pair it with a slice of your favorite crusty bread.

    Notes

    If you have Italian seasoning on hand, feel free to use 2 teaspoons in place of the spices listed above.

    This makes a large portion, cut the recipe in half if you prefer.

    To make this recipe cook even faster, instead of cooking the onion, sausage and garlic first, simply place all the ingredients in the pot, minus the parsley, bring it all to a boil and continue on with the recipe as stated. It will cut at least 7 minutes off the cooking time.