Penne with Mushroom Sauce

Serve this rich dish with a warm baguette and the red wine you opened for the sauce.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 21%
  • Fat: 7.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.4g
  • Carbohydrate: 49.4g
  • Fiber: 3.1g
  • Cholesterol: 16mg
  • Iron: 3.2mg
  • Sodium: 441mg
  • Calcium: 32mg

Ingredients

  • 2 tablespoons butter, divided
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1 1/2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 (10 1/2-ounce) can beef consommé
  • 1 (8-ounce) package mushrooms, sliced
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 4 cups hot cooked penne rigate (8 ounces uncooked pasta)
  • Flat-leaf parsley sprigs (optional)

Preparation

  1. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; sauté 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consommé. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consommé mixture warm.
  2. Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and sauté 5 minutes. Add reserved consommé mixture; bring to a boil. Reduce heat, and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.
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