Penette In Padella

A comforting one-pan pasta dish featuring penne toasted in olive oil and simmered in vegetable broth. The earthy flavor of Chinese black mushrooms is enhanced by a rich sauce of heavy cream, Parmesan, and a splash of brandy. This vegetarian Italian recipe delivers restaurant-quality results with minimal effort, perfect for a cozy weeknight dinner.

Cooking Method: Boiling, Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 460

Dietary: Vegetarian

Description

A comforting one-pan pasta dish featuring penne toasted in olive oil and simmered in vegetable broth. The earthy flavor of Chinese black mushrooms is enhanced by a rich sauce of heavy cream, Parmesan, and a splash of brandy. This vegetarian Italian recipe delivers restaurant-quality results with minimal effort, perfect for a cozy weeknight dinner.

Ingredients

16 ounce Penette pasta
1 ounce Chinese black mushrooms
3 1/2 tablespoon Extra Virgin olive oil
6 tablespoon Brandy
3 1/2 cup Vegetable Broth (home made)
2 tablespoon Parsley dried
6 tablespoon Cream, heavy whipping
1/2 cup Parmesan grated
1/2 teaspoon Pepper

Directions

1
Soak the dried Chinese black mushrooms in warm water for at least 30 minutes until softened.
2
Drain the mushrooms, squeezing out excess liquid, and reserve 1/2 cup of the soaking water.
3
Chop the rehydrated mushrooms into small pieces.
4
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
5
Add the dry penne pasta to the skillet and toast, stirring frequently, for about 8 minutes until the pasta begins to darken slightly.
6
Pour in the brandy and stir constantly until the alcohol has evaporated.
7
Remove the skillet from heat and set the toasted pasta aside.
8
In a separate skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat.
9
Add the chopped mushrooms and dried parsley, sautéing for about 3 minutes, stirring occasionally.
10
Stir in the heavy cream and grated Parmesan cheese, mixing well until a smooth, creamy sauce forms.
11
Remove the mushroom sauce from heat and set aside.
12
Return the skillet with the toasted pasta to medium heat.
13
Add the vegetable broth and the reserved mushroom soaking water to the pasta.
14
Cover the skillet and simmer for about 10 minutes, or until the pasta is al dente.
15
Uncover the skillet and cook for a few more minutes, allowing most of the liquid to boil off.
16
Stir the creamy mushroom mixture into the pasta, cooking for an additional 1 minute until heated through.
17
Season with black pepper to taste before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 24.4g38%
Saturated Fat 4.5g23%
Cholesterol 5mg2%
Sodium 470mg20%
Total Carbohydrate 51.5g18%
Dietary Fiber 3.8g16%
Sugars 1.7g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Substitutions: If Chinese black mushrooms are unavailable, you can substitute with dried porcini or shiitake mushrooms for a similar earthy flavor. Fresh cremini mushrooms can also be used, though you will need to adjust the liquid amounts as they release more moisture.

Tip: Toasting the pasta before adding liquid helps it retain its shape and adds a nutty flavor to the final dish. Ensure you stir frequently during toasting to prevent burning.

Variation: For a richer sauce, add an extra tablespoon of butter at the end of cooking. You can also add a pinch of nutmeg to the cream sauce for added depth.

Keywords: penne, pasta, mushroom, cream, vegetarian, italian, brandy, parmesan, skillet, one-pan, dinner, easy, comfort food, savory, broth, parsley, toasted pasta, quick meal, weeknight

Read it online: https://www.chefs-mate.com/recipe/penette-in-padella/