Creamy Mushroom Penne
Creamy Mushroom Penne is a comforting pasta dish with rich flavours and simple ingredients. Large penne holds the sauce beautifully. Mushrooms add depth and warmth. Cream brings everything together smoothly. This dish forms part of the Five Ingredient Fridays collection, where simplicity leads the way.
Creamy Mushroom Penne is a comforting pasta dish with rich flavours and simple ingredients. Large penne holds the sauce beautifully. Mushrooms add depth and warmth. Cream brings everything together smoothly. This dish forms part of the Five Ingredient Fridays collection, where simplicity leads the way.
Servings 2 Portions
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
Notes
Serving Suggestions:
Serve with a crisp green salad for balance.
Warm garlic bread works well on the side.
A glass of dry white wine pairs nicely.
Tips and Variations:
Slice mushrooms evenly for consistent cooking.
Do not rush the mushrooms, as colour adds flavour.
Use freshly grated Parmesan for best results.
Add a pinch of chilli flakes for gentle heat.
Swap chestnut mushrooms for button mushrooms if needed.
Storage:
Store leftovers in an airtight container.
Keep refrigerated for up to two days.
Reheat gently on the hob with a splash of cream or water.
Avoid boiling when reheating to keep the sauce smooth.
Nutrition
Calories: 823kcal | Carbohydrates: 85g | Protein: 26g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 362mg | Potassium: 909mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1635IU | Vitamin C: 2mg | Calcium: 352mg | Iron: 2mg
