Mushroom Blue Cheese Penne Recipes

MUSHROOM & BLUE CHEESE PENNE

Steps:

• Bring a large pot of water and the salt to a boil. Cook the pasta according to package directions. Reserve 1/4 cup (60 mL) of the pasta water before draining. Return pasta to pot, toss with 1 tsp (5 mL) olive oil and cover to keep warm.
• Meanwhile, heat 1 tbsp (15 mL) of the olive oil in a large skillet over medium-high heat. Add the mushrooms, cooking until lightly golden. Transfer the mushrooms to a plate. Return skillet to the heat, add the rest of the olive oil and cook the leeks, garlic and thyme, until tender, about 5 min. Return the mushrooms to the skillet, plus the snow peas and reserved pasta water. Cook, stirring, until snow peas are tender-crisp, about 2 min.
• Add the cooked penne to the skillet and stir to heat through. Divide the pasta into 4 bowls and garnish each with 1 tbsp (15 mL) each blue cheese and chives. Add remaining salt and pepper if desired.

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

MUSHROOM PENNE BAKE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

PENNE AND BLUE CHEESE MUSHROOM CASSEROLE

Steps:

• Set oven to 375°F.
• Butter an oval (4-quart) baking dish I use my White Corning Ware dish for this).
• Cook the pasta in boiling salted water until JUST cooked (cook only to firm-tender) drain, and toss with a couple tablespoons of oil or melted butter; cover bowl with plastic wrap and set aside.
• Melt butter in a large heavy skillet over medium heat.
• Add in red bell peppers, celery, onion and garlic; saute until softened (about 6-7 minutes) add in sliced mushrooms, if using, season with salt and pepper; set aside.
• In a heavy saucepan combine whipping cream, half and half and blue cheese; stir over low heat until cheese melts; remove from heat, and add in about 1 teaspoon celery seeds and cayenne (to taste).
• In a medium bowl beat egg yolks, and gradually whisk in HALF of the cheese sauce, then return the mixture to saucepan with the cheese sauce, and whisk to blend.
• In a large bowl mix together cooked penne pasta, onion/red pepper mixture and cheese sauce; mix well to combine.
• At this point you can cover and refrigerate to bake later in the day or up to 24 hours.
• Sprinkle grated Parmesan cheese over the top of the casserole.
• Bake for about 25-30 minutes, or until the sauce is bubbling.