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Peppered Portobello Penne

Meaty mushrooms and a kickin’ hot cheese sauce take this simple pasta toss from drab to fab! My family thinks it tastes just like a restaurant dish. — Veronica Callaghan, Glastonbury, Connecticut
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 4 large portobello mushrooms, stems removed, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded pepper jack cheese

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.
Nutrition Facts
1 cup: 503 calories, 28g fat (13g saturated fat), 71mg cholesterol, 632mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 17g protein.

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