Penne with mushrooms is a delicious, delicate, and flavorful first course at the same time, one of those dishes you wish would never end.

It takes very little time and you will have served a dish that will please everyone for its simplicity.

The preparation is simple and in a few minutes, you will bring to the table a first course worthy of a restaurant.

To cook this very tasty vegetarian first course, we can use champignon mushrooms or a mix of mushrooms and, for a stronger flavor, you can also add some frozen mushrooms or dried ones. If you use dried ones I recommend …(Soak the dried mushrooms for 15-20 minutes in a bowl and once drained, squeeze them gently) and you will feel they give an extra boost to the mushroom sauce.

The choice of high-quality raw materials is fundamental.

For the pasta, I chose penne rigate, but if you prefer, another type of pasta, whether short or long, is fine too.

Needless to say, I liked it a lot, especially because in the end, I decided to flavor it with some grated Parmesan cheese.
Curious to discover the recipe for my new delight?

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

450.16 Kcal

calories per serving

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Energy 450.16 (Kcal)
Carbohydrates 69.35 (g) of which sugars 4.65 (g)
Proteins 19.41 (g)
Fat 12.96 (g) of which saturated 4.28 (g)of which unsaturated 2.58 (g)
Fibers 2.32 (g)
Sodium 858.06 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Penne with Mushrooms

12.7 oz penne rigate (or the pasta you prefer)
1 lb 5 oz mushrooms (fresh or frozen)
1 clove garlic
to taste extra virgin olive oil
1 glass milk (or cream or cream cheese)
to taste parsley
salt
to taste Parmesan (optional)

Tools

Pot
Pan
Colander

Steps for Penne with Mushrooms

Clean the mushrooms without rinsing them in water, but by gently scraping them with a knife or wiping with a dry cloth.
Cut larger mushrooms into pieces and leave smaller ones whole.
For overly long stems, we can cut them into cubes.
Put two or three tablespoons of extra virgin olive oil and the halved garlic in a pan and cook the mushrooms, lightly salting them. Add some chopped parsley leaves if you like.
Cook the mushrooms until they are soft and fully cooked. Take a portion of the mushrooms (about 1/4 of the total) and chop them with a mezzaluna.
Transfer chopped mushrooms along with whole cooked mushrooms to the larger pan, deglaze with milk, and thicken the sauce over low heat.
Put a pot of lightly salted water on the stove and when it boils, throw in the pasta.
When the pasta is al dente, drain it and toss it directly in the pan with the mushroom sauce.
Add the chopped parsley and mix well.
If you like, you can also add grated Parmesan while mixing the pasta off the heat.
The mushroom pasta will be very creamy.
Serve and enjoy.
Serve with a sprinkle of fresh parsley.
Enjoy your meal.