Penne With Mushroom Sauce Food

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

PENNE WITH MUSHROOM PESTO

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• Make pesto:
• In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
• In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
• Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
• In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

PENNE PASTA WITH MUSHROOMS IN MUSHROOM SAUCE

Steps:

• prepare pasta as directed.
• place sliced mushrooms, olive oil, garlic and parsley in a pan on medium heat.
• heat mushrooms for approximately 5 minutes.
• add chicken broth, milk, and wondra to mushrooms.
• stir until thickened.
• add salt and pepper to taste.
• serve over pasta, add parmesan cheese.

QUICK AND EASY PENNE WITH SAUSAGE, MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown.
• Remove to a paper towel-lined dish with a slotted spoon.
• Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings.
• Cover, cook until mushrooms are tender - about 5 minutes.
• Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens.
• In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot.
• Add sausage, mushroom mixture, and cheese to pasta.
• Toss over medium heat, until pasta is coated and sauce begins to thicken.
• Season with salt and pepper to taste.
• **Add more chicken broth if sauce seems dry.

CREAMY SPINACH AND MUSHROOM PENNE PASTA

Steps:

• Heat oil in skillet on medium heat and saute onions and garlic until tender.
• Add mushrooms and spinach and saute until heated through.
• Add herbs and spices. Mix well.
• Mix in tomato sauce, and diced tomatoes.
• Simmer, covered, for 15 minutes.
• Meanwhile, cook penne pasta according to package directions in a large pot.
• Drain pasta and return it to the large pot.
• Stir in in parmesan cheese and light cream cheese. Mix well.
• Add prepared sauce to pasta and mix until well combined.
• Serve topped with extra parmesan cheese, if desired.
• Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

PENNE AND MUSHROOMS WITH GORGONZOLO SAUCE

Steps:

• Cook pasta as directed on package. Meanwhile, heat oil in large skillet. Add mushrooms, onion and garlic; cook and stir until tender.
• Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently.
• Drain pasta; place in large bowl. Add cheese sauce; toss to coat. Top with mushroom mixture.

PENNE PASTA WITH MUSHROOM CLAM SAUCE AND CHEESES

Steps:

• Melt butter in a 12-inch skillet.
• Add olive oil, onions, mushrooms and sauté until tender.
• Add 1/2 tsp garlic powder and the wine.
• Bring to a boil, reduce heat, add clams and cook until thickened.
• Cook pasta and drain.
• In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted.
• Keep warm.
• In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley.
• Serve immediately.