Mushroom Penne

A mushroom lover’s dish that makes a quick and cozy meal at home or an elegant dish for company.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.84/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 8 ounce whole-wheat penne pasta
• 2 tablespoon olive oil
• 8 ounce white mushrooms (rinsed, sliced)
• 0.5 cup onion (thinly sliced)
• 1 tablespoon garlic (minced or pressed)
• 6 tablespoon dry red wine
• 1 cup chicken broth (low-sodium)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 teaspoon thyme (dried)
• 4 tablespoon parmesan cheese (shredded)

Instructions

1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat. Add whole-wheat penne pasta, and cook according to package directions for the shortest recommended time, about 8 minutes.
2. Chop the white mushrooms into bite-sized pieces. Cook the white mushrooms in the oil for 5 minutes.
3. Meanwhile, slice onion and mince garlic. Add to white mushrooms. Cook for 3 minutes, stirring occasionally.
4. Add dry red wine. Cook and stir to loosen any flavorful browned bits to mix into the sauce.
5. Stir in chicken broth, salt, black pepper, and dried thyme.
6. Drain whole-wheat penne pasta. Stir into mushroom mixture. Continue simmering mixture until all moisture is absorbed, about 3 minutes.
7. Divide into four equal portions (each about 1¼ cups). Top each with 1 tablespoon shredded parmesan cheese.

Notes

Pairs beautifully with a fresh green salad.

Nutrition (per serving)

• Calories: 418
• Protein: 9 g
• Carbohydrates: 26 g
• Fat: 10 g
• Fiber: 4 g
• Sodium: 436 mg
• Saturated Fat: 2 g
• Sugar: 3 g
• Cholesterol: 6 mg