Portobellos and Penne Pasta

“Adapted from a Kiwi cookbook”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place onions, butter, 2 Tbsp oil and sugar in a large saute pan and cook over medium heat, stirring frequently until browned and caramelised (about 20 minutes).
  2. Transfer to a bowl.
  3. Heat the remaining 1 Tbsp oil in the pan and stir-fry the mushrooms until tender and browned (about 10 minutes).
  4. Add the onion mixture and the parsley and season to taste with the salt and pepper.
  5. In a large saucepan of boiling salted water, cook the penne until just tender.
  6. Drain, reserving 1 cup of the pasta water.
  7. Toss the pasta into the mushroom mixture and toss with the reserved pasta water and Parmesan cheese.
  8. Drizzle with the extra virgin olive oil just prior to serving.
  9. Nice served with a green salad and crusty bread or rolls.

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