Penne With Mushrooms And Caramelized Garlic Topped With Parsley 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

GARLICKY MUSHROOM PENNE



Garlicky mushroom penne image

Add protein to a vegan pasta dish by using a low-fat hummus in the sauce. With the mushrooms and wholemeal penne, you have a healthy and filling dinner

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 12

210g can chickpeas , no need to drain
1 tbsp lemon juice
1 large garlic clove
1 tsp vegetable bouillon
2 tsp tahini
¼ tsp ground coriander
115g wholemeal penne
2 tsp rapeseed oil
2 red onions , halved and sliced
200g closed cup mushrooms , roughly chopped
½ lemon , juiced
generous handful chopped parsley

Steps:

  • To make the hummus, tip a 210g can chickpeas with the liquid into a bowl and add 1 tbsp lemon juice, 1 large garlic clove, 1 tsp vegetable bouillon, 2 tsp tahini and ¼ tsp ground coriander.
  • Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
  • Cook 115g wholemeal penne pasta according to the pack instructions.
  • Meanwhile, heat 2 tsp rapeseed oil in a non-stick wok or large frying pan and add 2 halved and sliced red onions and 200g roughly chopped closed cup mushrooms, stirring frequently until softened and starting to caramelise.
  • Toss together lightly, squeeze over the juice of ½ a lemon and serve, adding a dash of water to loosen the mixture a little if needed. Scatter with a generous handful of chopped parsley.

Nutrition Facts : Calories 436 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium

PENNE WITH CARAMELIZED ONIONS AND FONTINA



Penne with Caramelized Onions and Fontina image

The more caramelized onions the better I say!! This is good and the Fontina cheese is a nice change from parmesan. A colourful veggie and a small salad and dinner is served.

Provided by Tebo3759

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
4 onions, sliced (l lb approx)
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup thinly sliced roasted red pepper
1/2 cup vegetable stock or 1/2 cup chicken stock
4 cups penne pasta (12 oz)
2/3 cup Fontina cheese, shredded (or more)
1/4 cup flat leaf parsley, chopped

Steps:

  • Heat oil in large non stick skillet over med high heat.
  • Add onions and cook stirring often for 5 minutes.
  • Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden.
  • Add red pepper and stock and stir to combine.
  • Cook pasta in salted water 8 to 10 minutes.
  • Drain and return to cooking pot.
  • Add onion mixture, toss to coat.
  • Add cheese and parsley, toss to coat again.

Nutrition Facts : Calories 526.9, Fat 11.4, SaturatedFat 4.3, Cholesterol 21, Sodium 683.7, Carbohydrate 95.8, Fiber 13.5, Sugar 5, Protein 13.8

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 MUSHROOMS, GARLIC, AND ROSEMARY



Penne with Mushrooms, Garlic, and Rosemary image

Number Of Ingredients 8

1/4 cup olive oil
1 pound mushrooms, thinly sliced
2 cloves large garlic, finely chopped
2 teaspoons very finely chopped fresh rosemary
salt and freshly ground black pepper
1 pound penne or farfalle pasta
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • 1 In a skillet large enough to hold the pasta, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms begin to release their liquid, about 10 minutes. Add salt and pepper to taste. Cook, stirring often, until the mushrooms are lightly browned, about 5 minutes more. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablepoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Set aside some of the cooking water. 3 Drain the pasta. Toss the pasta in the skillet with the mushrooms, butter, and parsley. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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

PENNE WITH SHRIMP AND MUSHROOMS - ON THE LIGHTER SIDE



Penne With Shrimp and Mushrooms - on the Lighter Side image

Make and share this Penne With Shrimp and Mushrooms - on the Lighter Side recipe from Food.com.

Provided by CaliforniaJan

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 onion, chipped
4 garlic cloves, minced
1 1/4 lbs shrimp, peeled and deveined
4 cups mushrooms, sliced
1/2 cup parsley, minced
2 tablespoons fresh lemon juice
1/2 teaspoon pepper
4 cups penne pasta, cooked and hot

Steps:

  • In a large nonstick skillet, melt the margarine.
  • Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
  • Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turn pink and the mushrooms have released their liquid, 6 - 8 minutes.
  • Stir in the parsley, lemon juice, and pepper.
  • Serve the penne, topped with the shrimp mixture.

Nutrition Facts : Calories 587.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 223.6, Sodium 243.1, Carbohydrate 91.9, Fiber 13, Sugar 2.6, Protein 39.6

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