Penne pasta with beefy Portobello mushrooms, sweet caramelized onions, and tangy goat cheese are perfect for when the day has been long and you don’t feel like standing around in the kitchen cooking supper.
This very quick and easy Meatless Monday meal is ready in about the same time it takes to boil pasta and in the end, you have a bowl full of warm creamy pasta that has the same look and feels like a dish you would get from a gourmet kitchen. The great thing is you can take all of the credit for the delicious dish of penne!
Here, let me show you how this simple penne pasta dish comes together:
Caramelize the Onions:
In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of oil over medium-low heat. Add the onions, a pinch salt, and the sugar; cook, stirring frequently until the onions are well browned, about 20 minutes. Remove the onions from the pan.
Cook the onions low and slow. This may seem like a daunting process, but it is so worth it in the end. The onions will be caramelized and sweet.
Saute the Mushrooms:
Using the same pan, melt remaining butter and oil over medium heat. Add the mushrooms and season with salt, to taste; cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Add the reserved caramelized onions, the parsley, and season with salt and the pepper, to taste.
Boil the Penne:
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the penne about 2 minutes less than the package instructions. Reserve 1 cup of the pasta water, then drain.
Bring It All Together:
Toss the penne with ½ cup of the reserved pasta water, the mushroom mixture, remaining tablespoon of oil, goat cheese, and parmesan cheese. If the pasta seems too dry, add more of the reserved pasta water.
Serve the penne:
Serve with additional Parmesan cheese, if desired.
This pasta is so rich and hearty. It’ll make Meatless Monday seem like a lazy Sunday, I promise!
Penne With Portobello Mushrooms, Caramelized Onions and Goat Cheese
Ingredients
- 2 tablespoons unsalted butter divided
- 4 tablespoons extra virgin olive oil divided
- 3 medium onions chopped
- ½ teaspoon sugar
- 1 pound Portobello mushrooms stems removed and sliced
- 1 ½ tablespoons fresh parsley chopped
- Kosher salt and freshly cracked black pepper to taste
- ¾ pound penne pasta
- 3 ounces goat cheese
- 3 tablespoons parmesan cheese grated, + more for serving
Instructions
Caramelize the Onions:
- In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of oil over medium-low heat. Add the onions, a pinch salt, and the sugar; cook, stirring frequently until the onions are well browned, about 20 minutes. Remove the onions from the pan.
Cook the onions low and slow. This may seem like a daunting process, but it is so worth it in the end. The onions will be caramelized and sweet.
Saute the Mushrooms:
- Using the same pan, melt remaining butter and oil over medium heat. Add the mushrooms and season with salt, to taste; cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Add the reserved caramelized onions, the parsley, and season with salt and the pepper, to taste.
Boil the Penne:
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the penne about 2 minutes less than the package instructions. Reserve 1 cup of the pasta water, then drain.
Bring It All Together:
- Toss the penne with ½ cup of the reserved pasta water, the mushroom mixture, remaining tablespoon of oil, goat cheese, and parmesan cheese. If the pasta seems too dry, add more of the reserved pasta water.
Serve The Penne:
- Serve with additional Parmesan cheese, if desired.
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