Mushroom Penne

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

Prep time	Cook time	Yields	Serving Size
15 minutes	15 minutes	4 servings	about 1¼ C pasta

8 oz whole-wheat penne pasta

2 Tbsp olive oil

8 oz white mushrooms, rinsed and sliced

½ C onion, thinly sliced

1 Tbsp garlic, minced or pressed (about 2–3 cloves)

6 Tbsp dry red wine

1 C low-sodium chicken broth

¼ tsp salt

¼ tsp ground black pepper

1 tsp dried thyme

4 Tbsp shredded parmesan cheese

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

Tip: Pairs beautifully with a fresh green salad.

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