Best Penne Pasta With Mushroom Clam Sauce And Cheeses Recipes

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PENNE WITH FIVE CHEESES



Penne with Five Cheeses image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • Preheat the oven to 500 degrees F.
  • Bring 5 quarts of salted water to a boil in a stockpot.
  • Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
  • Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
  • Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

PENNE PASTA WITH MUSHROOMS IN MUSHROOM SAUCE



Penne Pasta With Mushrooms in Mushroom Sauce image

DELICIOUS!!! great vegetarian dish (just substitute vegetable broth for chicken broth), and even if you're not a vegetarian- still an amasing dish!! lots of mushroom and garlic flavor and very easy and quick to make! adapted from garlicky portabella mushrooms.

Provided by seabeewife401

Categories     Penne

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 large portabella mushrooms (sliced)
1 (12 ounce) package penne pasta
4 -6 garlic cloves (minced)
2 tablespoons parsley
6 tablespoons olive oil
1 (12 ounce) can chicken broth
1 cup milk
3 tablespoons Wondra Flour (or any thickening flour)
salt
pepper
parmesan cheese (optional)

Steps:

  • prepare pasta as directed.
  • place sliced mushrooms, olive oil, garlic and parsley in a pan on medium heat.
  • heat mushrooms for approximately 5 minutes.
  • add chicken broth, milk, and wondra to mushrooms.
  • stir until thickened.
  • add salt and pepper to taste.
  • serve over pasta, add parmesan cheese.

Nutrition Facts : Calories 1113.9, Fat 50.1, SaturatedFat 9.2, Cholesterol 17.1, Sodium 640.2, Carbohydrate 149, Fiber 20.7, Sugar 3.8, Protein 23.6

QUICK & EASY FETTUCCINE WITH MUSHROOM-CLAM SAUCE



Quick & Easy Fettuccine With Mushroom-Clam Sauce image

Make and share this Quick & Easy Fettuccine With Mushroom-Clam Sauce recipe from Food.com.

Provided by Rise3834

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (6 1/2 ounce) cans chopped clams
4 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons butter or 2 tablespoons margarine
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup parmesan cheese (You may wish to sprinkle with additional parmesean cheese upon serving)
8 -10 ounces fettuccine pasta
parsley (optional) or lemon slice, for garnishing (optional)

Steps:

  • While cooking fettucini noodles to desired doneness.
  • Drain clams, reserving liquid.
  • Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
  • Add clam juice and wine.
  • Bring to a boil.
  • Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
  • Reduce heat and add the soup, clams and cheese.
  • Cook until heated through stirring occasionally.
  • Serve over fettucini noodles and garnish with parsley or lemon slices.
  • Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).

Nutrition Facts : Calories 421.8, Fat 16, SaturatedFat 7.1, Cholesterol 100.2, Sodium 780, Carbohydrate 41.5, Fiber 0.1, Sugar 1.4, Protein 24.6

LINGUINE WITH CLAM & MUSHROOM SAUCE



Linguine with Clam & Mushroom Sauce image

A yummy Italian dish, easy to make.

Provided by Natasha Nalley

Categories     Pasta

Time 50m

Number Of Ingredients 11

1 lb linguine pasta
6-8 Tbsp butter
1 medium onion, chopped
8 oz fresh mushrooms, sliced
4 clove garlic, pressed or minced
1 c dry white wine, chicken broth or bottled clam juice
4 can(s) 6.5 oz each, chopped clams - drained, rinsed and picked through, with juices reserved
2 Tbsp sour cream
1/4 c chopped flat leaf parsley
1 bottle clam juice to be used as needed for more liquid
salt and pepper to taste

Steps:

  • 1. Melt butter over medium high heat in a large skillet; Add onions, mushrooms, and garlic. Saute until tender.
  • 2. Pour in wine or broth. Simmer for 10 minutes, reducing heat if necessary.
  • 3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley and simmer gently for another 20 minutes. If you want or need more "juice" in your sauce, add some of the bottled clam juice now.
  • 4. Bring a large pot of lightly salted water to a boil and cook pasta for about 8 - 10 minutes, or until al dente. Drain.
  • 5. Toss sauce with linguine and serve. Enjoy.

PENNE PASTA WITH MUSHROOM CLAM SAUCE AND CHEESES



Penne Pasta With Mushroom Clam Sauce and Cheeses image

Make and share this Penne Pasta With Mushroom Clam Sauce and Cheeses recipe from Food.com.

Provided by kzbhansen

Categories     Penne

Time 35m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 13

1 lb penne pasta or 1 lb any tubular type pasta
3/4 cup whipping cream
1/2 cup mozzarella cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup blue cheese, crumbled
2 tablespoons butter
2 tablespoons olive oil
1 small white onion, chopped
1/2 lb fresh mushrooms, sliced
1 teaspoon garlic powder
1/2 cup marsala wine
1 (8 ounce) can clams, chopped with the juice
1 pinch parsley

Steps:

  • Melt butter in a 12-inch skillet.
  • Add olive oil, onions, mushrooms and sauté until tender.
  • Add 1/2 tsp garlic powder and the wine.
  • Bring to a boil, reduce heat, add clams and cook until thickened.
  • Cook pasta and drain.
  • In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted.
  • Keep warm.
  • In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley.
  • Serve immediately.

Nutrition Facts : Calories 1012.4, Fat 43.9, SaturatedFat 22.7, Cholesterol 131.6, Sodium 452.9, Carbohydrate 102.7, Fiber 13.4, Sugar 3.5, Protein 29.1

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