Creamy Mushroom Penne

This creamy mushroom pasta is a very easy, yet elegant, dish to make any night of the week. Penne and mushrooms are bathed in butter with just the right touch of seasonings.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 727 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.