Mushroom Pasta

    Mushroom Pasta

    (98)
    3saves
    35min


    92 people made this

    You can use different types of mushrooms if you prefer but simple white button mushrooms make an excellent pasta sauce.

    Ingredients
    Serves: 4 

    • 500g penne pasta
    • 1/4 cup olive oil
    • 1 clove garlic, finely chopped
    • 500g button mushrooms, sliced
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 tablespoon butter
    • 1 1/2 teaspoons chopped fresh parsley
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. Heat the oil in a large frypan over medium heat and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper and mix in the butter.
    3. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
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    Reviews and Ratings
    Global Ratings:
    (98)

    Reviews in English (98)

    by
    48

    This is a great recipe - easy and tasty. Only change I made was to add 3/4 pound peeled/deveined cooked shrimp when the mushrooms were almost done. My picky husband gobbled it down and came back for more. I'll be making it again soon. Thanks  -  23 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    40

    Perfect. As is so often the case, simple dishes like this are the best! I used a specialty pasta rather than penne, but made no changes or substitutions, just eyeballed ingredients to taste. Freshly grated Parmesan is a must, as it provides a ton of flavor. Growing up in an Italian family, I can say this is a very traditional way to serve pasta, and lends itself well to including any variety of vegetables.  -  14 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    28

    I made this over the weekend, and served it with the "Italian Breaded Pork Chops" recipe from this site. My family loved it! I used baby bellas (as suggested by another reviewer), and added some chopped fresh basil and spinach as well. In addition, I added a little evaporated skim milk to make a bit of a creamy sauce (without having to feel too guilty about the calories). Very good - will make again!  -  21 Mar 2007  (Review from Allrecipes USA and Canada)

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