International
Mushroom Penne
a mushroom lover’s dish that makes a quick and cozy meal at home or an elegant dish for company
Gather
Ingredients
- 8 oz whole-wheat penne pasta
- 2 Tbsp olive oil
- 8 oz white mushrooms, rinsed and sliced
- ½ C onion, thinly sliced
- 1 Tbsp garlic, minced or pressed (about 2–3 cloves)
- 6 Tbsp dry red wine
- 1 C low-sodium chicken broth
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tsp dried thyme
- 4 Tbsp shredded parmesan cheese
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- 2
Add pasta, and cook according to package directions for the shortest recommended time, about 8 minutes.
- 3
While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat.
- 4
Chop the mushrooms into bite-sized pieces. Cook the mushrooms in the oil for 5 minutes.
- 5
Meanwhile, slice onion and mince garlic. Add to mushrooms. Cook for 3 minutes, stirring occasionally.
- 6
Add wine. Cook and stir to loosen any flavorful browned bits to mix into the sauce. Stir in chicken broth, salt, pepper, and thyme.
- 7
Drain pasta. Stir into mushroom mixture. Continue simmering mixture until all moisture is absorbed, about 3 minutes.
- 8
Divide into four equal portions (each about 1¼ cups). Top each with 1 tablespoon shredded parmesan cheese.
- 9
Tip: Pairs beautifully with a fresh green salad.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
