Three Mushroom Penne Recipe
Portabello, shiitake, and button mushrooms tossed with romas, shallots and penne pasta in a sun-dried tomato pesto cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté until translucent, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- 3
Make the Sauce
Stir in the diced Roma tomatoes and sun-dried tomatoes, cooking for another 3-4 minutes. Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes, then season with salt and black pepper.
- 4
Combine
Add the cooked penne pasta to the skillet and toss to coat the pasta in the sauce. Stir in the grated Parmesan cheese and fresh basil until well combined.
- 5
Serve
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
