Mushroom Trio Vegetarian Penne Recipe
spinach, sundried tomatoes, Florentine sauce, sprinkled with panko crumbs.
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Ingredients
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GRAINS, RICE & PASTA
Method
GRAINS, RICE & PASTA
- 1
Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
- 2
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3
Add the sliced mushrooms. Season with 0.75 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon red pepper flakes. Sauté until the mushrooms brown and release their liquid, about 5–7 minutes.
- 4
Stir in the chopped sundried tomatoes and cook for 1–2 minutes to incorporate the flavors.
- 5
Pour in the Florentine sauce and bring to a gentle simmer. Add the spinach and cook until wilted, about 2–3 minutes.
- 6
Add the cooked penne to the sauce along with the reserved pasta water. Toss to coat and simmer 1–2 minutes to meld flavors. If the sauce is too thick, add more of the reserved water a splash at a time.
- 7
Prepare the panko topping: in a small skillet, melt the butter over medium heat, add the panko breadcrumbs, and toast until golden brown and crisp, stirring frequently. Remove from heat.
- 8
Stir in 0.25 cup grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper as needed.
- 9
To serve, sprinkle the toasted panko over the pasta and garnish with chopped fresh parsley. Optional: finish with lemon zest for brightness.