Peppered Portobello Penne |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Meaty mushrooms and a kickinâ hot cheese sauce take this simple pasta toss from drab to fab! My family loves that it tastes like a restaurant dish, but itâs made at home. âVeronica Callaghan, Glastonbury, Connecticut 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.
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