Portabella Penne
Dive into a bowl of creamy, comforting Portabella Penne, the ultimate pasta dish that combines earthy portabella mushrooms with a rich, velvety parmesan sauce. Perfectly cooked penne pasta is tossed in a luscious blend of heavy cream, butter, and garlic, creating a decadent base that’s elevated by the meaty texture of sautéed portabella mushrooms. A sprinkle of fresh parsley and a kick of optional red pepper flakes add the perfect finishing touches to this restaurant-worthy meal, ready in just 40 minutes. Ideal for weeknight dinners or special occasions, this recipe is your go-to for an indulgent yet easy-to-make dish. Whether you're a mushroom lover or pasta enthusiast, Portabella Penne will quickly become a favorite at your table!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 8 oz portabella mushrooms
- 2 tbsp olive oil
- 3 units garlic cloves
- 1 unit shallot
- 1 cup heavy cream
- 3 oz grated parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
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 before draining.
While the pasta cooks, clean the portabella mushrooms with a damp paper towel and slice them into thin strips. Finely mince the garlic and shallot.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they're browned and tender. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and shallot, cooking for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Let the cream reduce slightly, about 3-4 minutes, stirring occasionally.
Lower the heat and whisk in the grated parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Return the cooked mushrooms to the skillet and stir them into the sauce. Season with salt, black pepper, and optional red pepper flakes for a bit of heat.
Add the cooked penne pasta to the skillet and toss to coat it evenly in the sauce.
Garnish with freshly chopped parsley and serve immediately, with extra parmesan on the side if desired.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 311 mg | 7% | |
*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.
