Creamy Skillet Penne With Mushrooms and Asparagus

(from saymyname’s recipe box)

Source: America's Test Kitchen

Serves 4 people

Categories: Main Dish, Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 10 ounces sliced white mushrooms
  • salt
  • ground black pepper
  • 1 shallot, minced
  • 1/2 ounce dried porcini mushrooms, rinsed and minced
  • 1 teaspoon minced fresh thyme
  • 6 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3 1/2 cups water
  • 1 cup heavy cream
  • 8 ounces penne
  • 1 lb asparagus, trimmed and cut into 1 inch lengths
  • 1/2 cup grated parmesan cheese

Directions

  1. Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.

  2. Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.

  3. Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.

  4. Stir in garlic and cook until fragrant, about 30 seconds.

  5. Stir in wine and simmer until almost dry, about 1 minute.

  6. Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.

  7. Add in asparagus and cook until tender, about 3 minutes.

  8. Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

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