I’ve been slacking with my recipe sharing recently. So, here is what we had for dinner last night!
This simple pasta recipe is very easy to prepare and has plenty of flavor, making it perfect for a vegetarian weeknight dinner. You can substitute any other any other mushroom variety. Serve with a green salad.
I used giant portobello mushrooms marinated in olive oil and balsamic vinegar. I also substituted half and half since I didn’t have any heavy cream on hand. It was delicious, and the whole family enjoyed it!
1 pound penne pasta
1/4 cup olive oil
1/3 cup chopped onions
1/2 pounds chopped portobello mushrooms
2 garlic cloves, minced
Salt and Pepper
1/2 teaspoon ground thyme
2 1/2 cups heavy cream
2 tablespoons tomato paste
1 1/2 cup parmigiano-reggiano cheese
3 tablespoons chopped chives, divided
1. Cook pasta in boiling salted water until al dente; drain well and keep warm.
2. Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme; cook 4 minutes, stirring occasionally.
3. Add the cream, increase the heat to high and bring to a boil, add the tomato paste, reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes. Add the parmigiano-reggiano and 1 tablespoon chives, stir well and adjust the seasoning to taste.
4. Add the pasta to the mushroom sauce, stirring well and cook until the pasta is heated through, about 2 minutes. Remove from heat. Sprinkle with remaining chives and serve immediately.
Unfortunately, I didn’t snap any photos. I do have leftovers for today so perhaps I can grab one then.