This Penne pasta with Portobello and broccolini dish provides a potent wholesome, earthy flavor, while parmesan adds some zing. The crunchiness of the broccolini offers a wonderful contrast to the velvety texture of the mushrooms. The pine nuts add a touch of sweetness to the earthiness of this dish. We prefer the pasta cooked al dente for an authentic, Italian result.
A pasta dish is one of our “go to” meals during a working week. Pasta is comfort food, don’t you agree? I don’t have to wait for the weekend to make this delish dish. And, start-to-finish, it can be ready in 20 minutes (15 minutes if two people collaborate on it). Don’t forget to serve it with a glass of red wine or a lager (pairing suggestions in the Notes).
This quick and easy pasta with portobello and broccolini dish is a delicious, wholesome, comforting meal that everyone will love.
Love mushrooms and broccolini? You will also enjoy these recipes:
Pasta Penne with Portobello Mushrooms & Broccolini
Course: EntreeDifficulty: Easy4
servings5
minutes15
minutes386
kcal20
minutesPenne pasta and rich portobello mushrooms combined with crunchy broccolini provides a potent wholesome, earthy flavor, while parmesan adds some zing.
Ingredients
300 grams 300 Penne pasta (dried)
2 2 Portobello mushroom caps, sliced
200 grams 200 Broccolini
1/4 cup 1/4 Parmesan cheese, shaved
1/4 cup 1/4 Pine nuts
4 tbsp 4 Extra virgin olive oil (XVOO)
1/2 tsp 1/2 Coarse salt
Directions
- Prepare the ingredients. You can use durum semolina wheat, whole wheat, or spelt penne pasta or any other shape. We particularly enjoy ‘Pantanella’ brand spelt pasta for more earthiness, especially if any of our guests are gluten intolerant. Slice portobello mushrooms, cut broccolini into approximately 10-15 cm long stalks and shave parmesan cheese.
- To achieve an “al dente” result, cook pasta according to package directions (normally 11-13 minutes) in salted boiling water, with a dash of XVOO to stop the pasta from sticking to itself while cooking), stir occasionally. Drain, add 1 tablespoon of olive oil, stir to coat, and set aside.
- While pasta is being cooked, saute mushrooms and broccolini. I saute them separately because they require different times to achieve different textures. An important tip – the broccolini should remain crunchy.
- Heat 1.5 tablespoon of olive oil in a wide skillet on a medium heat, add sliced mushrooms, a little bit of salt and saute for 5 minutes, or until golden. Set aside.
- Heat 1.5 tablespoon of olive oil in a wide skillet on a medium heat, add broccolini, a little bit of salt and saute for 3 minutes. Set aside.
- In the serving bowls, combine pasta, mushrooms and broccolini. Serve with the pine nuts and fresh parmesan shavings sprinkled on top. Enjoy!
Notes
- Here are some suggestions for libations: (1) Terre Dei Volsci’s Velletri (Reserve); (2) a very low-cost wine: Luccarelli’s Negroamaro; or, if you still want to have some energy after the meal, try (3) your favorite lager.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories356
- % Daily Value *
- Total Fat
19.5g
30%
- Saturated Fat 2.9g 15%
- Cholesterol 38mg 13%
- Sodium 301mg 13%
- Potassium 508mg 15%
- Total Carbohydrate
34g
12%
- Dietary Fiber 2.2g 9%
- Sugars 1.9g
- Protein 9.9g 20%
- Calcium 4%
- Iron 15%
- Vitamin D 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is estimated. It is calculated using an online nutrition calculator based on recipe ingredients as inputs. Accuracy is dependent on the calculator. It is not intended as a professional nutritionist’s advice.
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