Best Penne With Roasted Tomatoes And Mushrooms Recipes

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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 WITH ROASTED TOMATOES, CHICKEN AND MUSHROOMS RECIPE



Penne with Roasted Tomatoes, Chicken and Mushrooms Recipe image

Provided by ErinDeneen

Number Of Ingredients 11

1 pound plum tomatoes, quartered, lengthwise, seeded, wedges halved
5 tablespoons of olive oil
1 tablespoon of oregano
12 ounces of penne
6 small portobello mushrooms, dark gills removed, caps sliced
4 green onions, thinly sliced 3 garlic cloves, minced
3/4 pound of chicken tenders, halved lethwise, then halved crosswise
1 cup crumbled feta
1 cup grated Parmesean cheese
1/2 cup low salt chicken broth
1/4 dry white wine

Steps:

  • Preheat over to 425. Combine tomatoes, 2 tablespoons oil and oregano in small bowl, toss to blend. Place tomatoes on baking sheet, roast until beginning to dry and wrinkle, 20 minutes. Meanwhile cook pasta in salted water, drain. Heat 2 tablespoons oil in same pot over medium high heat. Add mushrooms, onion, and garlic and saute until mushrooms are tender and brown, 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and saute until cooked through. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth and wine toss until heated through and sauce coats pasta.

PENNE WITH ROASTED CHERRY TOMATOES



Penne With Roasted Cherry Tomatoes image

Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.

Provided by Liza at Food.com

Categories     Penne

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper
1/2 cup freshly grated pecorino romano cheese, plus more
pecorino romano cheese, for serving
1/2 cup breadcrumbs
1 lb penne
2 -3 tablespoons extra virgin olive oil
1/4 cup fresh basil, chopped (optional)

Steps:

  • Preheat the oven to 425 degrees.
  • Line bottom of a casserole dish with tomato halves in a single layer.
  • Pour oil on top, season with salt and pepper.
  • Sprinkle cheese and breadcrumbs on top.
  • Bake until tomatoes have wilted, about 20 minutes.
  • Meanwhile, bring a pot of water to boil.
  • Season with enough sea salt so that water is pretty salty.
  • When tomatoes are just about done, add penne to water and cook until al dente.
  • Scoop out a cup of the pasta water and reserve.
  • Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
  • Taste, adjust seasoning, if it is dry, add some of the pasta water.
  • Serve, passing more grated cheese at the table.
  • I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.

Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2

PENNE WITH MUSHROOM-TOMATO-CREAM SAUCE



Penne with Mushroom-Tomato-Cream Sauce image

Put an authentic Italian pasta dish on your dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

2 2/3 cups uncooked penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped*
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 oz cremini mushrooms, sliced
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup whipping cream
2 cups packed fresh baby spinach leaves

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
  • Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g

PENNE WITH ASPARAGUS AND MUSHROOMS



Penne with Asparagus and Mushrooms image

Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.

Provided by ANITA92677

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 cloves garlic, crushed
1 (10 ounce) package fresh mushrooms, sliced
1 bunch fresh asparagus, trimmed and chopped
1 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
1 (16 ounce) package uncooked penne pasta
1 cup heavy cream

Steps:

  • Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g

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