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Penne Funghi with Parsley by Divya Gugnani

  • 6servings

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Source: www.behindtheburner.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box imported penne pasta

  2. 1 tablespoon extra virgin olive oil

  3. 20 cremini mushrooms, trimmed and sliced

  4. 2 cloves garlic, peeled and crushed

  5. dry white wine (Pinot Grigio works best)

  6. 1/2 cup double cream

  7. 1/2 teaspoon paprika

  8. 1/4 teaspoon nutmeg powder

  9. 3 tablespoons parmesan reggianio cheese

  10. 1 tablespoon flat leaf parsely, chopped finely

Instructions Jump to Ingredients ↑

  1. Boil penne for 8 minutes, or till al dente and set aside in a colander.

  2. Prepare the sauce while penne is boiling. Add oil to a large sauce pan over medium heat. Toss in creminis and brown for 5 minutes.

  3. Add the crushed garlic and cook for a couple minutes. Pour in the white wine half. Stir in carefully the double creme and reduce heat.

  4. Sprinkle in paprika, nutmeg powder and season to taste. Remove from the heat.

  5. Plating: Mix the hot sauce with the drained pasta and serve immediately. Garnish with fresh parsley and parmesan cheese. Sprinkle more fresh black pepper if desired.

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