Mushroom Olive Penne Recipes

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PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

MUSHROOM OLIVE PENNE



Mushroom Olive Penne image

Enjoy this pasta and mushrooms recipe for an Italian dinner - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 9

1 1/2 cups uncooked penne pasta (4 ounces)
1 teaspoon olive oil
1 cup thinly sliced mushrooms (about 3 ounces)
1 medium onion, chopped (1/2 cup)
1 cup Italian-seasoned chunky tomato sauce
1 teaspoon paprika
12 pimiento-stuffed olives
2 to 4 teaspoons grated Parmesan cheese
Basil leaves, if desired

Steps:

  • Cook penne as directed on package.
  • While penne is cooking, heat oil in 2-quart saucepan over medium- high heat. Sauté mushrooms and onion in oil; reduce heat to medium. Stir in tomato sauce, paprika and olives.
  • Drain penne and add to tomato sauce. Cook stirring occasionally, until heated through. Sprinkle with cheese. Garnish with basil.

Nutrition Facts : Calories 570, Carbohydrate 106 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1240 mg

MUSHROOM OLIVE PENNE



Mushroom Olive Penne image

Number Of Ingredients 9

1 1/2 cups uncooked penne pasta, (4 ounces)
1 teaspoon olive oil
1 cup thinly sliced mushrooms (about 3 ounces)
1 medium onion, chopped (1/2 cup)
1 cup Italian-seasoned chunky tomato sauce
1 teaspoon paprika
12 pimento-stuffed olives
2 to 4 teaspoons grated Parmesan cheese
basil, if desired

Steps:

  • 1. Cook penne as directed on package.2. While penne is cooking, heat oil in 2-quart saucepan over medium-high heat. Sauté mushrooms and onion in oil reduce heat to medium. Stir in tomato sauce, paprika and olives.3. Drain penne and add to tomato sauce. Cook stirring occasionally, until heated through. Sprinkle with cheese. Garnish with basil.1 Serving: Calories 570 (Calories from Fat 10) Fat 12g (Saturated 2g) Cholesterol 0mg Sodium 1240mg Carbohydrate 106g (Dietary Fiber 7g) Protein 17g % Daily Value: Vitamin A 18% Vitamin C 18% Calcium 10% Iron 30% Diet Exchanges: 6 Starch, 3 Vegetable, 1/2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HEARTY TOMATO-OLIVE PENNE



Hearty Tomato-Olive Penne image

Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.

MUSHROOM PENNE BAKE



Mushroom Penne Bake image

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 jar (24 ounces) marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE



Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake image

Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.

Provided by Kittencalrecipezazz

Categories     Penne

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

5 -7 tablespoons oil
1/2 lb fresh button mushroom, sliced (can use more)
1 large onion, finely chopped
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried chili pepper flakes (or to taste)
2 teaspoons dried basil
3 (28 ounce) cans plum tomatoes, drained
2 cups chicken broth
1 lb penne pasta (uncooked)
1 1/2 cups swiss cheese, shredded
1 1/2 cups mozzarella cheese, shredded
1 cup pimento stuffed olive, sliced (you can use more, or use black sliced olives)
1 cup grated parmesan cheese

Steps:

  • Heat oil in a large Dutch oven over medium heat.
  • Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
  • Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
  • Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
  • Season with salt and pepper.
  • At this point you can refrigerate the sauce up to 2 days.
  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
  • Pour the sauce over the cooked pasta in the pot; toss to combine.
  • Add in both the Swiss and mozzeralla cheeses; mix well to combine.
  • Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
  • Bake for about 30 minutes, or until the casserole is hot and bubbly.
  • Delicious!

Nutrition Facts : Calories 739.4, Fat 32.9, SaturatedFat 13.6, Cholesterol 61.6, Sodium 762.4, Carbohydrate 84, Fiber 14.1, Sugar 13.4, Protein 32.4

TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN



Tomato, Mushroom & Kalamata Olive Penne With Parmesan image

Make and share this Tomato, Mushroom & Kalamata Olive Penne With Parmesan recipe from Food.com.

Provided by Shea1099

Categories     European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 garlic cloves
1 pint grape tomatoes
1/4 cup kalamata olive, pitted
1/2 ounce parmesan cheese
1/4 lb white mushroom
6 ounces whole wheat penne
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
1 teaspoon italian seasoning
1 tablespoon salt

Steps:

  • Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
  • Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
  • Heat a sauté pan over medium heat.
  • Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
  • Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
  • Shave or grate ⅛ cup of Parmesan cheese.
  • Add olives and pasta to pan and toss to combine.
  • To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!

Nutrition Facts : Calories 451.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 6.2, Sodium 3738.1, Carbohydrate 74.2, Fiber 10.1, Sugar 5.2, Protein 18.6

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

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