PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN
Make and share this Tomato, Mushroom & Kalamata Olive Penne With Parmesan recipe from Food.com.
Provided by Shea1099
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
- Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
- Heat a sauté pan over medium heat.
- Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
- Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
- Shave or grate ⅛ cup of Parmesan cheese.
- Add olives and pasta to pan and toss to combine.
- To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Nutrition Facts : Calories 451.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 6.2, Sodium 3738.1, Carbohydrate 74.2, Fiber 10.1, Sugar 5.2, Protein 18.6
MUSHROOM PENNE BAKE
This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
MUSHROOM OLIVE PENNE
Enjoy this pasta and mushrooms recipe for an Italian dinner - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Cook penne as directed on package.
- While penne is cooking, heat oil in 2-quart saucepan over medium- high heat. Sauté mushrooms and onion in oil; reduce heat to medium. Stir in tomato sauce, paprika and olives.
- Drain penne and add to tomato sauce. Cook stirring occasionally, until heated through. Sprinkle with cheese. Garnish with basil.
Nutrition Facts : Calories 570, Carbohydrate 106 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1240 mg
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE
Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.
Provided by Kittencalrecipezazz
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat.
- Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
- Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
- Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
- Season with salt and pepper.
- At this point you can refrigerate the sauce up to 2 days.
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
- Pour the sauce over the cooked pasta in the pot; toss to combine.
- Add in both the Swiss and mozzeralla cheeses; mix well to combine.
- Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
- Bake for about 30 minutes, or until the casserole is hot and bubbly.
- Delicious!
Nutrition Facts : Calories 739.4, Fat 32.9, SaturatedFat 13.6, Cholesterol 61.6, Sodium 762.4, Carbohydrate 84, Fiber 14.1, Sugar 13.4, Protein 32.4
CREAMY SPINACH & MUSHROOM PENNE
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
- Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.
Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
CREAMY MUSHROOM PENNE
A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!
Provided by LaDonna Langwell
Categories Pasta Main Dishes
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
- Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
- Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
- Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.
Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g
More about "mushroom olive penne recipes"
MUSHROOM PASTA WITH PARMESAN – A COUPLE COOKS
From acouplecooks.com
5/5 (5)Total Time 25 minsCategory Main Dish or Side DishCalories 484 per serving
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you’ll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
PENNE PASTA RECIPE | HOW TO MAKE PENNE PASTA
From vegrecipesofindia.com
MUSHROOM & OLIVE RED PESTO PENNE • SPOON FORK AND …
From spoonforkandfood.com
GARLIC MUSHROOM PASTA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (273)Category DinnerCuisine ItalianPublished Apr 9, 2021
CREAMY MUSHROOM PENNE RECIPE | HELLOFRESH
From hellofresh.co.uk
PENNE WITH WILD MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
PLAIN MUSHROOM AND ONION PENNE PASTA RECIPE - MASHED.COM
From mashed.com
TRIPLE MUSHROOM TRUFFLE PENNE RECIPE | HELLOFRESH
From hellofresh.com
MUSHROOM RICOTTA PASTA - THE CLEVER MEAL
From theclevermeal.com
MUSHROOM PASTA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
PENNE WITH SAGE AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
SUPER SIMPLE CREAMY MUSHROOM PASTA - MOM'S DINNER
From momsdinner.net
PENNE WITH CHICKEN & MUSHROOM | BARILLA
From barilla.com
TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN
From mealime.com
BEST MUSHROOM AND OLIVE PASTA RECIPE - HOW TO MAKE PASTA ALLA …
From food52.com
You'll also love