Mushroom Penne (vegetarian) Recipe
Portobello and button mushrooms with tomatoes in white wine sauce tossed with penne pasta and truffle oil on top
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Ingredients
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Pasta
Mushroom Sauce
Finishing Touches
Method
Prepare the Pasta
- 1
Cook the Penne Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
Make the Mushroom Sauce
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the sliced portobello and button mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are browned and have released their moisture.
- 3
Add Garlic and Tomatoes
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Then, add the halved cherry tomatoes and cook for another 3-4 minutes until they soften.
- 4
Deglaze with Wine
Pour in the white wine and allow it to simmer for about 2-3 minutes, scraping the bottom of the skillet to release any browned bits.
- 5
Add Broth and Seasonings
Add the vegetable broth, chopped basil, salt, and black pepper. Stir to combine and let the sauce simmer for an additional 5 minutes, allowing the flavors to meld.
Combine and Serve
- 6
Mix Pasta and Sauce
Add the drained penne pasta to the skillet with the mushroom sauce. Toss gently to coat the pasta evenly with the sauce.
- 7
Finish with Truffle Oil
Drizzle the truffle oil over the pasta and toss again to combine. If desired, sprinkle grated Parmesan cheese on top.
- 8
Serve
Plate the mushroom penne and garnish with additional fresh basil if desired. Enjoy your delicious vegetarian dish!