1 pkg (375 g) | CATELLI® HEALTHY HARVEST® WHOLE WHEAT PENNE |
1 tbsp (15 mL) | olive oil |
2 lb (1 kg) | mixed mushrooms (such as cremini, shiitake, oyster, morels, etc.), roughly chopped |
6 green onions | chopped |
1 tsp (5 mL) | chopped fresh thyme leaves |
1/4 tsp (1 mL) | each salt and pepper |
3 tbsp (45 mL) | tomato paste |
3 cloves garlic | minced |
1 cup (250 mL) | vegetable broth |
1/2 cup (125 mL) | dry white wine (or white grape juice) |
1 1/2 cups (375 mL) | green peas |
1/2 cup (125 mL) | chopped fresh basil leaves (approx.) |
Grated Parmesan cheese (optional) |
1 | Heat oil in a Dutch oven set over medium heat. Add mushrooms, green onion, thyme, salt and pepper; cook, stirring often, for 12 to 15 minutes or until mushrooms release their moisture and start to stick to bottom of pot. |
2 | Stir in tomato paste and garlic; cook for 1 minute. Stir in broth and wine. Simmer over low heat for 30 minutes. |
3 | Meanwhile, cook penne according to package directions. |
4 | Stir peas into sauce; cook for 3 to 4 minutes or until tender. Stir in basil and spoon over hot cooked penne. Garnish with additional basil and serve with Parmesan cheese (if using). |
This robust mushroom sauce gets a pop of spring-like vibrant green & a protein boost from tender peas & makes a wonderful meatless entrée served over penne.
Tips | As a time saver, buy pre-sliced cremini or white mushrooms for at least half of the total amount (about 1 lb/500 g) to reduce the amount of chopping needed. |
The mushroom sauce can be made up to the point of adding the peas and reserved, in the refrigerator, for 2 days. |
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