How to make it

  • Put the penne in salted water and cook according to package directions.
  • While the pasta cooks, in a medium nonstick skillet, saute the onions and garlic in the olive oil on medium heat until soft and golden.
  • Add the mushrooms, salt and pepper and stir well. *go easy on the salt, you're adding cheese later!
  • Continue cooking until the mushrooms release their juices and soften up.
  • Add a little liquid to de glaze the pan- i used plain water, but you could use chicken stock or white wine here.
  • Turn the heat to low, and add the half and half (about one or two slow drizzles around the pan) and the grated cheese.
  • Stir well until cheese melts and sauce thickens.
  • Add the pasta and parsley and stir until incorporated.
  • Finish with more freshly cracked pepper and parsley if desired.
  • *Confession- i cooked this whole thing in a pan where I had just cooked a chicken breast with thyme- so there might have been some extra thyme left in the pan...Wouldn't hurt to add some if you have it!

Reviews & Comments 2

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  • laika 7 years ago the simple technique and the idea of whole wheat pasta with earthy.
    a few grates of nutmeg would not be out of place, imo...
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  • catwomen 7 years ago
    I made this with morelle (sp) mushrooms that I picked this spring and froze. Excellent!
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