Penne Pasta With Mushrooms In Mushroom Sauce 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 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

PENNE WITH MUSHROOM-TOMATO-CREAM SAUCE



Penne with Mushroom-Tomato-Cream Sauce image

Put an authentic Italian pasta dish on your dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

2 2/3 cups uncooked penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped*
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 oz cremini mushrooms, sliced
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup whipping cream
2 cups packed fresh baby spinach leaves

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
  • Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g

PENNE PASTA WITH MUSHROOMS IN MUSHROOM SAUCE



Penne Pasta With Mushrooms in Mushroom Sauce image

DELICIOUS!!! great vegetarian dish (just substitute vegetable broth for chicken broth), and even if you're not a vegetarian- still an amasing dish!! lots of mushroom and garlic flavor and very easy and quick to make! adapted from garlicky portabella mushrooms.

Provided by seabeewife401

Categories     Penne

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 large portabella mushrooms (sliced)
1 (12 ounce) package penne pasta
4 -6 garlic cloves (minced)
2 tablespoons parsley
6 tablespoons olive oil
1 (12 ounce) can chicken broth
1 cup milk
3 tablespoons Wondra Flour (or any thickening flour)
salt
pepper
parmesan cheese (optional)

Steps:

  • prepare pasta as directed.
  • place sliced mushrooms, olive oil, garlic and parsley in a pan on medium heat.
  • heat mushrooms for approximately 5 minutes.
  • add chicken broth, milk, and wondra to mushrooms.
  • stir until thickened.
  • add salt and pepper to taste.
  • serve over pasta, add parmesan cheese.

Nutrition Facts : Calories 1113.9, Fat 50.1, SaturatedFat 9.2, Cholesterol 17.1, Sodium 640.2, Carbohydrate 149, Fiber 20.7, Sugar 3.8, Protein 23.6

PENNE WITH MUSHROOM PESTO



Penne with Mushroom Pesto image

Categories     Mushroom     Pasta     Sauté     Quick & Easy     Spring     Gourmet

Yield Serves 6

Number Of Ingredients 10

For pesto
4 tablespoons extra-virgin olive oil
a 10-ounce package fresh white mushrooms, chopped fine (preferably in a food processor)
1 tablespoon Worcestershire sauce
1 tablespoon medium-dry Sherry if desired
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 cup pine nuts
1/4 cup freshly grated Parmesan
1/2 cup packed fresh parsley leaves, washed well and spun dry
1 pound penne rigate (ridged penne) or other tubular pasta

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • Make pesto:
  • In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
  • In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
  • Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
  • In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

PENNE WITH ASPARAGUS AND MUSHROOMS



Penne with Asparagus and Mushrooms image

Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.

Provided by ANITA92677

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 cloves garlic, crushed
1 (10 ounce) package fresh mushrooms, sliced
1 bunch fresh asparagus, trimmed and chopped
1 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
1 (16 ounce) package uncooked penne pasta
1 cup heavy cream

Steps:

  • Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE



Quick and Easy Penne With Sausage, Mushroom Cream Sauce image

A slight variation from a Bon Appetite recipe from March 2000. It is made in under 30 minutes - perfect for a weekday meal yet satisfying enough to serve to friends for a casual weekend meal.

Provided by Scoop01

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb sweet sausage, casings removed
3/4 lb baby portabella mushrooms, chopped & sliced
1/4 teaspoon crushed red pepper flakes
3/4 cup canned reduced-sodium chicken broth
3/4 cup whipping cream
1 tablespoon butter
1 lb penne
1 cup fresh parmesan cheese, grated

Steps:

  • In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
  • Remove to a paper towel-lined dish with a slotted spoon.
  • Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
  • Cover, cook until mushrooms are tender - about 5 minutes.
  • Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
  • In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
  • Add sausage, mushroom mixture, and cheese to pasta.
  • Toss over medium heat, until pasta is coated and sauce begins to thicken.
  • Season with salt and pepper to taste.
  • **Add more chicken broth if sauce seems dry.

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