- Most Helpful
- Highest Rating
Just wonderful!! :) I ended up adding some garlic-cooked-chicken-breast for extra filling-up of bellies, which went perfectly with the tomato/parmesan of the pasta. I will be making this again!
Wonderful pasta!!! I love the flavors and textures of this pasta!! I used portobello mushrooms and fire-roasted tomatoes. Also, mini penne and I threw in red pepper flakes when I was seasoning my mix along the way. Since I used the fire-roasted tomatoes which are already chopped up, I just cooked my sauce until the liquid had cooked and evaporated away and that only took 15 minutes. Love the richness that the cream adds!! Thanks for this wonderful recipe!!
Very tasty, very filling, a great all round family meal. I personally don't like carrots but they do give a great flavour in this recipe. I added slightly more cream as it needed using up. Instead of slicing my mushrooms I quartered them.
We did indeed love this, very tasty pasta dish. I had a bag of mushrooms I needed to use up and went hunting for a pasta dish to use them up in, I was rewarded with this wonderful recipe that will definitly be made again in the future. Delicious!
I'm surprised this dish has been unreviewed for so long. The carrot seems to disappear into the sauce so if you have fussy kids, this could be useful way of sneaking the C vegetable into them. I used a vegetarian "chicken" broth but otherwise prpared the recipe as is.