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Creamy Parmesan Penne

 Creamy Parmesan Penne
"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.
1 ServingsPrep/Total Time: 25 min.


  • 1/2 cup uncooked penne pasta
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon chicken bouillon granules
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • Dash dried oregano
  • Dash pepper
  • 2 small fresh mushrooms, chopped
  • 2 tablespoons chopped onion
  • 1-1/2 teaspoons diced sweet red pepper
  • 1-1/2 teaspoons olive oil
  • 1/3 cup 2% milk
  • 2 tablespoons shredded Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a small
  • bowl, combine the flour, bouillon, garlic powder, parsley, oregano
  • and pepper.
  • In a small nonstick skillet, saute the mushrooms, onion and red
  • pepper in oil until tender. Stir in flour mixture. Gradually add
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom
  • mixture and stir to coat. Yield: 1 serving.

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Creamy Parmesan Penne (continued)

Nutritional Facts: 1 cup (prepared with reduced-sodium bouillon) equals 314 calories, 12 g fat (4 g saturated fat), 13 mg cholesterol, 447 mg sodium, 39 g carbohydrate, 2 g fiber, 13 g protein.