Penne Pasta with Mushrooms & Peas
Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so it’s perfect even on those nights when you home form work late, and you need to get something on the table quickly. Best of all, once you know this basic recipe you can easily add or swap out ingredients. Enjoy!
Recipe Overview and Keys to Success
- Like all pasta dishes, make sure you good the penne Al dente. Overcooked = Bad
- I like to cook the mushrooms down for about 20 minutes, until they are golden brown, firm in texture, and concentrated in flavor. Undercooked, they seem a bit slimy to me
- Add the frozen peas at the last minute. They don’t take long to cook.
- Finally, the sauce here is really the chicken stock, reduced with some of the other ingredient. Taste as you go to make sure the salt and pepper is right, and make sure there is enough sauce so the pasta doesn’t seem dry
- 1/3 lb penne pasta
- 3 cups sliced crimini mushrooms
- 1/3 cup frozen peas
- 1 large diced shallot
- 2 minced garlic cloves
- 1/3 cup chicken stock
- 1 sprig rosemary
- 1 – 3 tablespoons grated parmesan cheese
- Olive oil
- Salt and pepper
- Put a large pot of water on the heat to bring to a boil
- Heat a large skillet over high heat, and coat the bottom with olive oil
- Add the mushrooms and season with salt and pepper
- Toss, and continue to cook, tossing every few minutes until the mushrooms are golden brown, and firm in texture (about 20 minutes)
- When the mushrooms have 5 – 10 minutes left, and the water is boiling, add the penne to the water, and stir occasionally to prevent sticking
- Add the shallot, rosemary and garlic to the mushrooms and cook for about 1 minute to soften
- Add the chicken stock to deglaze the pan, and allow it to start reducing at a hard simmer
- Once the pasta is cooked, add the peas to the mushrooms, and drain pasta from the water
- Add the pasta to the mushroom sauce and season with salt and pepper
- Toss together a few times over high heat to integrate all the ingredients, and then kill the heat
- Add the parmesan cheese, and a drizzle of olive oil
- Toss again, taste and adjust the seasoning if needed
- Serve it up, with a bit more parmesan cheese, and enjoy!
I’m going to fall back on my love for combining Mushrooms with Pinot Noir for this recipe. The earthy notes of both complement each other, and the lighter pinot won’t overpower the pasta.