Portabello Penne Recipe
This is a delectable diet friendly meal.
Ingredients:
1 large Portabella Mushroom, sliced
1 Tbsp. Extra Virgin Olive Oil
1 lb. mild Italian Sausage
1/4 Cup Dry White Wine
1/3 Cup Cream
3 Garlic Cloves, thinly sliced
1 lb. Penne Pasta, cooked
3/4 oz. Porcini Mushroom, dried
1/2 Cup Hot Water, only as needed
1 1/2 Cups Baby Arugula Leaves
2 - 3 Tbsp. Parmesan Cheese, shredded
Salt and Pepper
Directions:
In hot water, soak the porcini mushrooms for 10 minutes, then squeeze the liquid out and chop them up. Save the soaking water, for the sauce.
According to the packages instructions, cook the sausage. Also cook the penne, subtracting 2 minutes from the packages directions.
In a large pan, add the olive oil at sauté the garlic until it starts to be fragrant, then add the portabella mushrooms, sausage, porcini mushrooms, the wine, and 1/4 of a cup of the saved porcini water. Cook for a few minutes, if the portabella is still dry you can add a bit more of the porcini water. Cook until the Portabello is browned and tender.
Add the cream, and stir until all the flavors incorporate together. Add the pasta and arugula and cook for 2 more minutes.
Season with salt and pepper, and add parmesan cheese.
And Enjoy!
Yield: 6 to 8 servings
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