Penne Pasta with Sun-Dried Tomato Cream with cremini mushrooms, spinach, and Parmesan

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Shallot
  • 6 oz. Cremini Mushrooms
  • 1 Garlic Clove
  • 1/2 tsp. Red Pepper Flakes
  • 2 tsp. Vegetable Base
  • 2 tsp. Tomato Paste
  • 13/4 oz. Julienned Sun-Dried Tomatoes
  • 8 oz. Penne Pasta
  • 4 fl. oz. Heavy Whipping Cream
  • 1 oz. Shaved Parmesan
  • 3 oz. Spinach

Directions

  1. Peel and mince shallot. Cut mushrooms into ¼" slices. Mince garlic.

  2. Heat a large pan over medium-high heat with 2 tsp. olive oil. Add shallot and mushrooms to hot pan and cook until browned and tender, 3-4 minutes. Add garlic and red pepper flakes (to taste) and cook 1 minute. Season with ½ tsp. salt and a pinch of pepper and transfer to a plate. Reserve pan; no need to wipe clean.

  3. Return to pan used to cook mushrooms to high heat. Add 3 ½ cups water, vegetable base, tomato paste, sun-dried tomatoes, and penne pasta to hot pan. Penne should be covered by liquid. Add more water if needed. Stir to incorporate ingredients, bring to a simmer, and reduce heat to medium to maintain simmer. Cook, stirring often, until pasta is al dente, 12-15 minutes. There should be about 1 cup of liquid remaining in pan.

  4. Once pasta is tender, add heavy cream and increase heat to medium-high. Bring to a simmer (do not boil, as cream sauces can break during boiling) and reduce heat to medium. Simmer until sightly thickened, 3 minutes. Season with ½ tsp. salt.

  5. Return mushrooms to pan and add Parmesan (reserve a pinch for garnish) and spinach. Stir gently, season with a pinch of salt and pepper, and cook until spinach just begins to wilt, 1 minute.

  6. Place a serving of pasta on a plate or in a shallow bowl, garnish with remaining Parmesan, and serve.

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