Penne with Cabbage and Mushrooms
Elevate your weeknight dinner routine with this hearty and comforting Penne with Cabbage and Mushrooms recipe. A flavorful twist on traditional pasta dishes, this recipe combines tender penne with sautéed green cabbage and earthy cremini mushrooms, all enveloped in a savory vegetable broth and Parmesan cheese sauce. Perfectly seasoned with garlic, onions, and optional crushed red pepper flakes for a touch of heat, it's a simple yet satisfying meal that comes together in under 40 minutes. Garnished with fresh parsley and extra Parmesan, this dish is ideal for anyone seeking a wholesome, veggie-packed pasta that's both delicious and easy to make. Perfect for vegetarians or anyone looking to add more plant-based ingredients to their dinner rotation, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 small head (thinly sliced) green cabbage
- 8 oz (sliced) cremini or white mushrooms
- 1 cup vegetable broth
- 1 cup (grated, plus more for serving) parmesan cheese
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 0.25 tsp (optional) crushed red pepper flakes
- 2 tbsp (chopped, for garnish) fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced cabbage and mushrooms to the pan. Sauté for 5-7 minutes until the cabbage is tender and the mushrooms are browned.
Pour in the vegetable broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Reduce the heat to low and fold in the cooked penne pasta. Toss to combine all the ingredients.
Stir in the grated Parmesan cheese and mix until the cheese has melted and evenly coated the pasta. Add reserved pasta water a little at a time if the mixture seems dry.
Season with salt, black pepper, and crushed red pepper flakes (if desired). Adjust seasoning to taste.
Garnish with chopped parsley and additional Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 23.9 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1159 mg | 89% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
