The penne with mushrooms I suggest today is a very tasty first course, made with simple ingredients. However, it is not an ordinary dish because a pinch of creativity (or should I say curry) is enough to make it special. In this recipe, champignon mushrooms become the base of a soft and fragrant sauce. The robiola adds creaminess without covering the other ingredients, while fresh thyme, added only at the end, completes the dish giving it that touch of character. And then there is the unmistakable aroma of curry that I absolutely adore. The result is a simple but well-cared-for first course, suitable for those who like to experiment without overdoing it. In short… if you are looking for a slightly different but easy-to-include everyday recipe, this pasta deserves a place on your menu.
Other pasta recipes I recommend you try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for penne with mushrooms and curry
- 10 oz (about 2 1/2 cups) penne rigate
- 1 clove garlic
- 1 shallot
- 11 oz (about 3 1/2 cups sliced) champignon mushrooms (weight after trimming)
- 1 tsp curry
- 1.5 oz (about 3 tbsp) robiola
- thyme
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Pot
- 1 Colander
Preparation of penne with mushrooms and curry
Peel the shallot and the clove of garlic and chop them finely. I used a manual pull-string chopper, a small kitchen ally that I find extremely practical and convenient. If you wish to purchase it you can find it by clicking HERE.
Clean the champignon mushrooms by removing the dirty part of the stem and gently rubbing them with a damp cloth (wash them quickly under running water only if they are very dirty and dry them well). Then slice them.
In a large pan, heat a few tablespoons of oil before adding the chopped shallot and garlic. Let them soften over low heat without letting them brown.
Add the mushrooms to the soffritto, raise the heat slightly and let them cook until they release their water and begin to brown (this will take about 6/7 minutes). At this point, season with salt and pepper to taste.
When the mushroom water has completely evaporated, lower the heat, add the curry and stir for about 30 seconds, just enough time to release its aroma. Be careful not to burn it.
Now deglaze with a ladle of the pasta cooking water, just enough to obtain a smooth little sauce.
Add the robiola and, still over low heat, stir until it has completely melted, forming a smooth and enveloping cream.
Meanwhile, cook the penne in plenty of salted boiling water; drain them al dente, but without draining them completely and keeping a little of the cooking water. Transfer them directly to the pan with the sauce and let them absorb the flavors for a couple of minutes, adding, if necessary, a few more tablespoons of cooking water to bind everything well. Finally, turn off the heat and perfume with a few leaves of fresh thyme.
Portion the penne with mushrooms and curry into individual plates, sprinkle with freshly ground black pepper and serve immediately, nice and hot. Enjoy! Paola.
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