Portabella Penne

Yields Makes 3 to 4 servings
AuthorMichelle Mortenson, Portland, Orgeon,
As a vegetarian married to a meat lover, Michelle Mortenson appreciates the meaty flavor of portabella mushrooms in this pasta sauce.

Ingredients

 12 ounces dried penne pasta
 1 tablespoon olive oil
 1/2 cup chopped onion
 3 cloves garlic, peeled and minced or pressed
 12 ounces portabella mushroom caps, rinsed and cut into 1/2-inch chunks
 1/3 cup dry red wine
 1 can (28 oz.) diced tomatoes
  Salt and pepper
 2 tablespoons chopped parsley
 1/2 cup grated asiago or parmesan cheese (about 1 1/2 oz.)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 478Calories from Fat 16
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 3g15%
Cholesterol 7.6mg3%
Sodium 459mg20%
Total Carbohydrate 79g27%
Dietary Fiber 5.3g22%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add penne and stir occasionally until tender to bite, 7 to 9 minutes. Drain and return to pan.

Step 2
2

Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic, and mushrooms. Stir frequently until onion and mushrooms are limp, about 8 minutes. Add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.

Step 3
3

Add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Add salt and pepper to taste. Pour over hot pasta and mix to coat with sauce. Spoon into four wide, shallow bowls and top evenly with parsley and cheese.

Ingredients

 12 ounces dried penne pasta
 1 tablespoon olive oil
 1/2 cup chopped onion
 3 cloves garlic, peeled and minced or pressed
 12 ounces portabella mushroom caps, rinsed and cut into 1/2-inch chunks
 1/3 cup dry red wine
 1 can (28 oz.) diced tomatoes
  Salt and pepper
 2 tablespoons chopped parsley
 1/2 cup grated asiago or parmesan cheese (about 1 1/2 oz.)

Directions

Step 1
1

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add penne and stir occasionally until tender to bite, 7 to 9 minutes. Drain and return to pan.

Step 2
2

Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic, and mushrooms. Stir frequently until onion and mushrooms are limp, about 8 minutes. Add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.

Step 3
3

Add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Add salt and pepper to taste. Pour over hot pasta and mix to coat with sauce. Spoon into four wide, shallow bowls and top evenly with parsley and cheese.

Portabella Penne
IngredientsDirections

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