Description:
This Roasted Mushroom Penne Pasta is a delightful Italian dish where earthy, roasted mushrooms combine with a rich and creamy Alfredo sauce. Perfect for a comforting vegetarian main course.
Cuisine: Italian
Course: Main Course
Diet: Vegetarian
Ingredients
- 300 grams Durum Wheat Penne Pasta
- 4 cloves Garlic, finely chopped
- 300 grams Button Mushrooms, halved
- 1/4 cup Britannia Cream Cheese (or your preferred flavor)
- 1/2 cup Milk
- 1/2 cup Fresh Cream
- 1/4 cup Parmesan Cheese, grated
- 1/4 teaspoon Dry Mixed Herbs
- Salt and Pepper, to taste
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions
-
Prepare the Pasta:
- Begin by cooking the penne pasta. In a large pot, bring water to a boil and add a teaspoon of salt. Once the water is boiling, add the penne pasta and cook for 12-15 minutes until al dente.
- Once cooked, drain the pasta and rinse it under cold running water to stop the cooking process. Drizzle some oil over the pasta to prevent it from sticking and toss to coat.
-
Roast the Mushrooms:
- Preheat the oven to 375°F (190°C).
- Arrange the halved button mushrooms on a baking tray and drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until golden and tender.
-
Make the Alfredo Sauce:
- In a large pan, heat some oil over medium heat. Add the finely chopped garlic and sauté for about 1-2 minutes until fragrant.
- Add the roasted mushrooms to the pan, then stir in the cream cheese and milk. Let the mixture simmer, stirring occasionally until the sauce thickens.
- Pour in the fresh cream and grated Parmesan cheese. Season with dry mixed herbs, salt, and pepper. Stir well to combine and cook for another 5-7 minutes until the sauce is creamy and smooth.
-
Combine and Serve:
- Add the cooked penne pasta to the Alfredo sauce, tossing gently to coat the pasta evenly.
- Serve hot, garnished with extra Parmesan cheese if desired.
Enjoy this creamy, savory Roasted Mushroom Penne Pasta as a perfect vegetarian main course!
