Portobellos and Penne Pasta

Indulge in the rich and hearty flavors of Portobellos and Penne Pasta—a creamy, decadent dish that combines tender penne with earthy, sautéed portobello mushrooms in a luscious Parmesan cream sauce. This recipe showcases the perfect balance of textures and flavors, from the golden caramelization of the mushrooms to the velvety sauce infused with garlic and a hint of red pepper flakes for subtle heat. Ready in just 40 minutes, this comforting pasta dish is perfect for a weeknight dinner or an impressive meal to share with guests. Garnished with fresh parsley and extra Parmesan, it’s a crowd-pleaser that’s as visually appealing as it is satisfying!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 4 large caps portobello mushrooms
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 4 medium, minced garlic cloves
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 4 quarts water

Directions

Step 1

Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt, then cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Step 2

While the pasta is cooking, wipe the portobello mushrooms clean with a damp paper towel. Remove the stems and gills, then slice the mushroom caps into thin strips.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.

Step 4

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

Step 5

Lower the heat to medium-low and pour in the heavy cream. Stir the cream gently as it warms through, then slowly add the grated Parmesan cheese in batches, stirring continuously to create a smooth, creamy sauce.

Step 6

Season the sauce with salt, black pepper, and red pepper flakes. If the sauce is too thick, stir in a bit of the reserved pasta water until the desired consistency is reached.

Step 7

Return the sautéed mushrooms to the skillet, stirring gently to coat them in the sauce. Simmer for 2-3 minutes to allow the flavors to meld together.

Step 8

Add the cooked penne pasta to the skillet and toss to combine, ensuring the sauce coats the pasta evenly.

Step 9

Sprinkle the dish with freshly chopped parsley before serving. Optionally, garnish with extra grated Parmesan cheese.

Nutrition Facts

Serving size	(5032.9g)

Amount per serving	% Daily Value*
Calories	3092.3

Total Fat 179.1g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 382mg	0%
Sodium 3978.9mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 24.2g	0%
Total Sugars 11.1g
Protein 92.2g	0%

Vitamin D 1.5IU	0%
Calcium 1174.8mg	0%
Iron 15.4mg	0%
Potassium 2963.1mg	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: 52.1%

Protein: 11.9%

Carbs: 36.0%