Penne with mushrooms

    35 min

    Tiny, white button mushrooms make a deliciously simple sauce for pasta. Parmesan and parsley to finish and this dish is perfect!

    5 people made this

    Serves: 4 

    • 225g penne pasta
    • 4 tablespoons olive oil
    • 1 clove garlic, finely chopped
    • 450g button mushrooms, sliced
    • salt and freshly ground black pepper to taste
    • 15g butter
    • 1 1/2 teaspoons chopped fresh parsley
    • 4 tablespooons grated Parmesan cheese

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

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

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    Reviews in English (75)


    This is a great recipe - easy and tasty. Only change I made was to add 3/4 pound peeled/deveined cooked shrimp when the mushrooms were almost done. My picky husband gobbled it down and came back for more. I'll be making it again soon. Thanks  -  23 Mar 2007  (Review from Allrecipes US | Canada)


    Perfect. As is so often the case, simple dishes like this are the best! I used a specialty pasta rather than penne, but made no changes or substitutions, just eyeballed ingredients to taste. Freshly grated Parmesan is a must, as it provides a ton of flavor. Growing up in an Italian family, I can say this is a very traditional way to serve pasta, and lends itself well to including any variety of vegetables.  -  14 Oct 2008  (Review from Allrecipes US | Canada)


    I made this over the weekend, and served it with the "Italian Breaded Pork Chops" recipe from this site. My family loved it! I used baby bellas (as suggested by another reviewer), and added some chopped fresh basil and spinach as well. In addition, I added a little evaporated skim milk to make a bit of a creamy sauce (without having to feel too guilty about the calories). Very good - will make again!  -  21 Mar 2007  (Review from Allrecipes US | Canada)