Penne Pasta with Portobello Mushroom Sauce
Ingredients
- 1 pound penne pasta
- ¼ cup olive oil
- ½ cup chopped onions
- ½ pound portobello mushrooms, sliced
- 4 garlic cloves, minced
- Salt and Pepper
- ½ teaspoon ground thyme
- 2 ½ cups cups heavy cream
- 2 tablespoons tomato paste
- 1 ½ cup parmigiano-reggiano cheese
- 4 tablespoons chopped chives, divided
Instructions
- Cook pasta in boiling salted water until al dente; drain well and keep warm.
- Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme; cook 4 minutes, stirring occasionally.
- Add the cream, increase the heat to high and bring to a boil, add the tomato paste, reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes. Add the parmigiano-reggiano and 1 tablespoon chives, stir well and adjust the seasoning to taste.
- Add the pasta to the mushroom sauce, stirring well and cook until the pasta is heated through, about 2 minutes. Remove from heat. Sprinkle with remaining chives and serve immediately.
Nutrition
Calories: 822kcalCarbohydrates: 65gProtein: 22gFat: 53gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 153mgSodium: 489mgPotassium: 492mgFiber: 3gSugar: 5gVitamin A: 1825IUVitamin C: 5mgCalcium: 390mgIron: 2mg
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