Penne with Mushrooms

    • Prep Time
    • 10 mins
    • Cook Time
    • 15 mins
    • Yield
    • 1 dish
    • Difficulty Level

This is a recipe for penne with mushrooms. This dish is fast and delicious. It’s the perfect thing to whip up on a weekday, when you’re hungry and want to get something on the table in about the same time as it takes to boil some pasta.

This dish is rich in both flavor and taste. I love mushrooms, so this is my go-to vegetarian dish, and since pasta is kid-friendly, it’s a hit at my house.

Sautéed mushrooms, in a rich creamy cheesy sauce, mixed in with pasta–you can’t go wrong!

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Ingredients

  • 1 tsp kosher salt
  • 8 oz fontina cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp butter
  • 1 lb mushrooms (baby bella, crimini or button)
  • 1 cup half and half
  • 1 lb penne pasta
  • 1 tsp pepper

Instructions

  • 1. Bring water to a boil in a large pot. Add salt. Cook the pasta until it is al dente.
  • 2. Meanwhile, clean and slice mushrooms.
  • 3. In a deep skillet, melt butter. Add mushrooms and sauté. Season with salt and pepper.
  • 4. When the mushrooms are browned and there is no liquid left in the pan, stir in half and half. Reduce the heat to low and stir in the fontina cheese.
  • 5. When the pasta is ready, add it to the skillet and toss to coat. Add the parmesan cheese and serve immediately!

Instructions

  • 1. Bring water to a boil in a large pot. Add salt. Cook the pasta until it is al dente.
  • 2. Meanwhile, clean and slice mushrooms.
  • 3. In a deep skillet, melt butter. Add mushrooms and sauté. Season with salt and pepper.
  • 4. When the mushrooms are browned and there is no liquid left in the pan, stir in half and half. Reduce the heat to low and stir in the fontina cheese.
  • 5. When the pasta is ready, add it to the skillet and toss to coat. Add the parmesan cheese and serve immediately!

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