Portobellos and Penne Pasta
Indulge in the rich and hearty flavors of Portobellos and Penne Pasta—a creamy, decadent dish that combines tender penne with earthy, sautéed portobello mushrooms in a luscious Parmesan cream sauce. This recipe showcases the perfect balance of textures and flavors, from the golden caramelization of the mushrooms to the velvety sauce infused with garlic and a hint of red pepper flakes for subtle heat. Ready in just 40 minutes, this comforting pasta dish is perfect for a weeknight dinner or an impressive meal to share with guests. Garnished with fresh parsley and extra Parmesan, it’s a crowd-pleaser that’s as visually appealing as it is satisfying!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 4 large caps portobello mushrooms
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 medium, minced garlic cloves
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 4 quarts water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt, then cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta is cooking, wipe the portobello mushrooms clean with a damp paper towel. Remove the stems and gills, then slice the mushroom caps into thin strips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter melts, add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat to medium-low and pour in the heavy cream. Stir the cream gently as it warms through, then slowly add the grated Parmesan cheese in batches, stirring continuously to create a smooth, creamy sauce.
Season the sauce with salt, black pepper, and red pepper flakes. If the sauce is too thick, stir in a bit of the reserved pasta water until the desired consistency is reached.
Return the sautéed mushrooms to the skillet, stirring gently to coat them in the sauce. Simmer for 2-3 minutes to allow the flavors to meld together.
Add the cooked penne pasta to the skillet and toss to combine, ensuring the sauce coats the pasta evenly.
Sprinkle the dish with freshly chopped parsley before serving. Optionally, garnish with extra grated Parmesan cheese.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 11.1 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1175 mg | 90% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2963 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.
