Total Time:

60 min(Preparation)

Servings:

4 to 6

Penne with Mixed Mushroom and Pea Medley

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Ingredients

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 onionschopped
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 garlicminced
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)

Preparation

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.
 

TipsAs 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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