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Peppered Portobello Penne Recipe

Peppered Portobello Penne Recipe

Meaty mushrooms and a kickin’ hot cheese sauce take this simple pasta toss from drab to fab! My family loves that it tastes like a restaurant dish, but it’s made at home. —Veronica Callaghan, Glastonbury, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 4 large portobello mushrooms, stems removed, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded pepper jack cheese

Directions

  • 1. Cook pasta according to package directions.
  • 2. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat. Yield: 4 servings.

Nutritional Facts

1 cup equals 503 calories, 28 g fat (13 g saturated fat), 71 mg cholesterol, 632 mg sodium, 48 g carbohydrate, 3 g fiber, 17 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.