Discussion Boards
Portobello Penne
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Rich mushroom, walnut and cheese flavours make this pasta dish very satisfying.
Serve with a green salad.
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Penne pasta (about 10 oz., 285 g)
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3 1/3 cup
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825 mL
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Boiling water
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12 cups
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3 L
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Salt
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1 tbsp.
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15 mL
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Garlic clove, minced (or 1/4 tsp., 1 mL, powder)
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1
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1
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Medium portobello mushrooms, black "gills" cut off and discarded, coarsely chopped
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3
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3
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Olive (or cooking) oil
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2 tsp.
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10 mL
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Dry white (or alcohol-free) wine
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1/4 cup
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60 mL
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Can of evaporated milk
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13 1/2 oz.
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385
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Milk
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1/3 cup
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75 mL
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Dijon mustard
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2 tsp.
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10 mL
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Salt
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1/2 tsp.
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2 mL
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Diced Havarti cheese (about 1/3 lb., 150 g)
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1 cup
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250 mL
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Coarsely chopped walnuts, toasted (see Tip, page 100)
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1/4 cup
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60 mL
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Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 12 to 15 minutes until tender but firm. Drain. Transfer to large bowl. Keep warm.
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Sauté garlic and mushrooms in olive oil in large frying pan for about 5 minutes until mushrooms are barely tender.
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Add wine. Boil, uncovered, until liquid reduces by half.
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Add next 4 ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for about 10 minutes, stirring occasionally, until sauce reduces slightly. The sauce will still be quite thin but will thicken when combined with pasta. Add to pasta.
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Add cheese and walnuts. Toss gently until cheese begins to melt and some sauce is absorbed into pasta. Makes 6 cups (1.5 L).
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1 cup (250 mL):
429 Calories; 17.7 g Total Fat; 497 mg Sodium; 20 g Protein; 47 g Carbohydrate; 2 g Dietary Fibre
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Reprinted with permission from Home for the Holidays © Company's Coming Publishing Limited
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