Recipe
Wild Mushroom Penne
Penne pasta with mushrooms and spinach, a deliciously earthy combination! Simmered in chicken broth flavored with piquant shallots and garlic, aromatic spices, and herbs. Ignite the senses with every savory bite.
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Made With
Woodsy and subtly rich, this tantalizing mushroom spinach pasta recipe brings together wild and fresh mushrooms in a peppery sauce. Garlic and shallots deepen the umami flavor. Balsamic vinegar adds a touch of tang. Savor every silky and tender forkful.
Ingredients
- 12 oz Ronzoni® Penne Rigate
- ½ cup dried wild mushrooms
- 2 cups low-sodium chicken broth
- 1 Tbsp olive oil
- 4 cups chopped and mixed fresh mushrooms
- 3 Tbsp shallot, minced
- 3 garlic cloves, minced
- ¾ tsp salt
- ½ tsp ground black pepper
- ½ tsp dried thyme leaves
- 3 Tbsp balsamic vinegar
- 1 Tbsp gluten-free cornstarch
- 5 cups fresh baby spinach leaves, chopped
Instructions
- Hydrate dried mushrooms in hot broth for 20 minutes.
- Drain and save the broth. Finely chop the rehydrated mushrooms.
- Prepare pasta according to package directions and set aside.
- Meanwhile, heat oil in a large, nonstick skillet over medium heat.
- Add rehydrated and fresh mushrooms, shallots, garlic, salt, thyme, and pepper.
- Cook, stirring until browned and tender.
- Stir reserved broth with balsamic vinegar and cornstarch until smooth; stir into skillet.
- Bring to a boil; reduce heat and simmer until thickened.
- Add hot, cooked Penne and fresh spinach, tossing until spinach is wilted.
- Serve immediately.
Pro Tip
Go vegetarian by using vegetable broth in place of chicken broth.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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