Penne Portabella Copycat of Pasta Pomodoro's Dish

Indulge in the rich, creamy decadence of "Penne Portabella," a crowd-pleasing copycat recipe inspired by Pasta Pomodoro’s signature dish. This comforting pasta masterpiece highlights tender penne coated in a velvety Parmesan cream sauce, paired with meaty, sautéed portabella mushrooms, savory sun-dried tomatoes, and vibrant baby spinach. Aromatic garlic and a hint of spice from optional red pepper flakes perfectly elevate the flavors, while fresh parsley adds a burst of color and freshness. Ready in just 40 minutes, this elegant yet easy-to-make dish is perfect for weeknight dinners or special occasions. Garnish with extra Parmesan for the ultimate restaurant-worthy experience at home!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 8 oz portabella mushrooms
• 0.33 cup sun-dried tomatoes (packed in oil)
• 3 cups baby spinach
• 1.5 cups heavy cream
• 0.5 cup Parmesan cheese (grated)
• 4 garlic cloves (minced)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Step 2

While the pasta cooks, clean and slice the portabella mushrooms into thin strips.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are tender and lightly browned. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Stir in the heavy cream and lower the heat to medium-low. Let the cream simmer gently for 3-4 minutes to thicken slightly.

Step 6

Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.

Step 7

Chop the sun-dried tomatoes into small pieces and stir them into the cream sauce, followed by the sautéed mushrooms and baby spinach. Cook for 2-3 minutes until the spinach wilts.

Step 8

Add the cooked penne pasta to the skillet. Toss everything together until the pasta is well-coated with the sauce.

Step 9

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 10

Serve the Penne Portabella hot, garnished with fresh chopped parsley and additional grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1292.6g)

Amount per serving	% Daily Value*
Calories	3854.7

Total Fat 245.9g	0%
Saturated Fat 117.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 517.2mg	0%
Sodium 5077.7mg	0%
Total Carbohydrate 290.4g	0%
Dietary Fiber 23.8g	0%
Total Sugars 15.8g
Protein 101.5g	0%

Vitamin D 15.9IU	0%
Calcium 1492.5mg	0%
Iron 20.4mg	0%
Potassium 4097.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 10.7%

Carbs: 30.7%