Prepare to embark on a culinary journey that will transform your ordinary pasta night into an extraordinary gastronomic experience! This Portobello and Blue Cheese Penne is not just another recipe—it's a symphony of rich, earthy mushrooms and tangy blue cheese that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious cooking novice, this Italian-inspired dish promises to elevate your dinner game with its luxurious blend of flavors and simple, elegant preparation.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 4 large portobello mushrooms, sliced
- 1 cup blue cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add sliced portobello mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- Reduce heat to medium-low and pour in the heavy cream. Stir gently to combine with the mushrooms and let the cream simmer for 2-3 minutes until slightly thickened.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water. Add the pasta directly to the skillet with the mushroom cream sauce.
- Sprinkle crumbled blue cheese over the pasta and gently toss to combine, allowing the cheese to slightly melt and coat the pasta. If the sauce seems too thick, add a little reserved pasta water to reach desired consistency.
- Season with salt and freshly ground black pepper to taste. Mix thoroughly to ensure even distribution of flavors.
- Transfer to serving plates and garnish with freshly chopped parsley. Serve immediately while hot.
Tips
- • Choose fresh, firm portobello mushrooms with smooth, intact caps for the best texture and flavor. • For a more intense mushroom flavor, consider briefly marinating the sliced portobellos in a touch of balsamic vinegar before cooking. • Use high-quality blue cheese for maximum flavor impact—a creamy Gorgonzola or robust Roquefort works wonderfully. • Reserve some pasta water before draining, as its starchy consistency helps create a smoother, more cohesive sauce. • Don't overcook the mushrooms; they should be golden brown but still retain some firmness. • For a lighter version, you can substitute heavy cream with half-and-half or whole milk. • Fresh parsley isn't just a garnish—it adds a bright, fresh note that cuts through the richness of the cheese and cream.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 22g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 70mg
