Penne With Mushrooms

READY IN: 30mins
Recipe by Lainey39

This is a hearty pasta dish and it is meat-free. Recipe is from Rachael Ray's magazine.

Top Review by Meguin

Very delicious and fast! I will definitely make this again! My boyfriend is vegetarian and it is hard to find recipes using ingredients I have around the house. I also couldn't find a cubanelle pepper, so I used an orange pepper. I used everything else though! The basil leaves made for great presentation; I sliced one huge one for each serving, and topped it with a little more cheese. My only complaint is that the sauce was too runny for my tastes. I added some cornstarch mixed in with cold broth in the last minute. There was still a lot of sauce at the bottom of my bowls; it was a good thing we had bread to sop up all that deliciousness!

Ingredients Nutrition

Directions

  1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. Drain and return the pasta to the pot.
  3. While the pasta is cooking, in a large, deep skillet, heat the extra-virgin olive oil over medium-high heat.
  4. Add the celery and onion and cook until softened, about 5 minutes.
  5. Add the mushrooms, peppers, carrot, garlic and bay leaf, season with salt and pepper and cook until tender, about 5 minutes.
  6. Stir in the wine and boil for 3 minutes.
  7. Stir in the tomatoes and chicken broth or vegetable broth, lower the heat and simmer for 10 minutes.
  8. Stir in the 1 cup cheese and half of the sauce into the pasta.
  9. Serve in shallow bowls, topped with the remaining sauce and the basil.
  10. Pass extra cheese at the table.

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