Mushroom Parmesan Penne Pasta With Basil, Tomatoes, and Toasted Baguette
(from castro15’s recipe box)
Categories: Pasta
Ingredients
- 5 oz. Grape Tomatoes
- 2 Garlic Cloves
- 6 oz. Cremini Mushrooms
- 2 Parsley Sprigs
- 3 Basil Sprigs
- 1 Shallot
- 6 oz. Heavy Cream
- 1 1/2 oz. Shaved Parmesan
- 8 oz. Penne Pasta
- 1 Mini Baguette
Directions
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Preheat oven to 375 degrees and prepare a baking sheet with foil. Bring a large pot of lightly salted water to a boil and place a colander in the sink. Thoroughly rinse produce and pat dry. Halve grape tomatoes. Mince garlic. Cut cremini mushrooms into 1/4" slices. Stem parsley. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Peel and halve shallot. Slice shallots into thin strips (julienne).
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Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add garlic and shallot to pan and cook until soft and aromatic, about 1 minute. Add mushrooms and cook until softened, about 2-3 minutes. Add grape tomatoes and cook until softened, about 2-3 minutes. Remove from heat and stir in basil chiffonade. Adding fresh herbs after pan has come off the stove prevents them from overcooking and losing their color. Season with a pinch of salt and pepper. Remove to a plate and set aside. Wipe out pan.
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Return pan to low heat and gently bring heavy cream to a simmer. Whisk in Parmesan cheese (reserving a small amount for garnish) and simmer until thickened, about 3-4 minutes. Season with a pinch of salt and pepper.
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Add penne to boiling water and cook until al dente, or “firm to the tooth”, about 8-9 minutes. (You can start the garlic bread while it boils.) Using a ladle, transfer 1/2 cup pasta water to a small bowl for moistening sauce. Repurposing pasta cooking water for sauces is a traditional technique for adding flavor and adjusting thickness. Drain pasta in colander and return to pot, adding cream sauce. Add mushroom and tomato mixture to pot and stir. If sauce feels dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.
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While pasta is cooking, halve baguette and arrange on prepared baking sheet. Lightly brush with olive oil and a pinch of pepper. Place in oven for 5 minutes, or until desired crispiness is achieved.
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Add a serving of pasta to the middle of a plate or bowl. Garnish with fresh parsley, a pinch of pepper, and remaining Parmesan cheese. Add baguette half next to the pasta.