Creamy Mushroom Penne is one of those comforting dishes that feels indulgent while remaining reassuringly simple. It fits perfectly into the Five Ingredient Fridays collection, where flavour comes from smart choices rather than long lists. This dish suits a quiet night at home, yet it also works well when friends arrive with little warning. From the first bite, it delivers warmth, richness, and a sense of ease.
Large penne makes a real difference to the overall experience. Its wide tubes capture the creamy sauce and hold small pieces of mushroom inside. As a result, every forkful feels generous and well balanced. Unlike finer pasta shapes, penne keeps its bite under a rich coating. Therefore, the dish feels hearty without tipping into heaviness.
Mushrooms take centre stage and bring depth to the plate. Their earthy flavour balances the richness of the cream beautifully. When cooked with care, mushrooms develop a savoury character that feels deeply satisfying. Chestnut mushrooms add extra richness, although button mushrooms still perform well. Moreover, mushrooms give the dish a completeness that removes the need for meat.
Cream provides the soft, luxurious base that holds everything together. It smooths the flavours and creates a sauce that feels comforting from the first mouthful. However, this dish never becomes flat or dull. Garlic adds warmth and gentle sharpness. Parmesan then cuts through the richness with a salty edge. Together, these elements keep the dish lively and well judged.
As part of the Five Ingredient Fridays collection, this dish highlights how restraint can lead to better results. With only five main ingredients, each one has a clear purpose. There is no excess and no distraction. Because of this, the flavours feel clean and confident rather than crowded. That simplicity makes the dish especially appealing to busy home cooks.
When it comes to serving, Creamy Mushroom Penne really shines. The aroma of garlic and cheese fills the kitchen and invites everyone to the table. Steam rises from the bowl, promising comfort and warmth. Because the ingredients feel familiar, the dish feels welcoming rather than showy. This makes it ideal for relaxed, end-of-week meals.
Furthermore, the dish adapts easily to different settings. It works perfectly as a main course with a crisp green salad. Alternatively, it can sit alongside roasted vegetables or warm bread for sharing. The flavours remain gentle enough to pair well, yet strong enough to stand alone.
Texture plays an important role in keeping the dish engaging. The firmness of the penne contrasts with the softness of the mushrooms. Meanwhile, the sauce coats the pasta instead of drowning it. This balance keeps each mouthful distinct and enjoyable, encouraging slow, mindful eating.
Finally, Creamy Mushroom Penne proves the point of Five Ingredient Fridays beautifully. It shows that simple cooking can still feel special. The flavours feel familiar, yet thoughtfully combined. By choosing large penne instead of tagliatelle, the dish gains a heartier character while keeping its comforting soul. It is the kind of meal that invites you to pause, savour, and appreciate how good food does not need to be complicated.
Creamy Mushroom Penne
Ingredients
- 200 g penne pasta large
- 250 g chestnut mushrooms sliced
- 200 ml double cream
- 2 cloves garlic finely chopped
- 40 g Parmesan cheese finely grated
Staples not counted:
Instructions
- Bring a large pan of salted water to a rolling boil.
- Add the penne and cook until al dente.200 g penne pasta
- Reserve a small cup of pasta water before draining.
- Heat a splash of olive oil in a wide frying pan.Olive oil
- Add the sliced mushrooms to the pan.250 g chestnut mushrooms
- Cook over medium heat until softened and lightly golden.
- Stir regularly to prevent sticking.
- Add the chopped garlic to the mushrooms.2 cloves garlic
- Cook gently for one minute until fragrant.
- Pour the double cream into the pan.200 ml double cream
- Reduce the heat slightly and stir well.
- Allow the sauce to simmer for three to four minutes.
- Season with salt and black pepper to taste.Salt, Black pepper
- Add the drained penne to the sauce.
- Toss gently to coat the pasta evenly.
- Add a splash of reserved pasta water if needed.
- Stir in most of the grated Parmesan.40 g Parmesan cheese
- Heat for one minute until glossy and smooth.
- Remove from the heat and serve immediately.
- Finish with extra Parmesan and black pepper.40 g Parmesan cheese