Best Mushroom Olive Penne Recipes

TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE

Steps:

• Heat oil in a large Dutch oven over medium heat.
• Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
• Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
• Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
• Season with salt and pepper.
• At this point you can refrigerate the sauce up to 2 days.
• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
• Pour the sauce over the cooked pasta in the pot; toss to combine.
• Add in both the Swiss and mozzeralla cheeses; mix well to combine.
• Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
• Bake for about 30 minutes, or until the casserole is hot and bubbly.
• Delicious!

TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN

Steps:

• Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
• Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
• Heat a sauté pan over medium heat.
• Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
• Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
• Shave or grate ⅛ cup of Parmesan cheese.
• Add olives and pasta to pan and toss to combine.
• To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!

MUSHROOM OLIVE PENNE

Steps:

• Cook penne as directed on package.
• While penne is cooking, heat oil in 2-quart saucepan over medium- high heat. Sauté mushrooms and onion in oil; reduce heat to medium. Stir in tomato sauce, paprika and olives.
• Drain penne and add to tomato sauce. Cook stirring occasionally, until heated through. Sprinkle with cheese. Garnish with basil.

MUSHROOM OLIVE PENNE

Steps:

• 1. Cook penne as directed on package.2. While penne is cooking, heat oil in 2-quart saucepan over medium-high heat. Sauté mushrooms and onion in oil reduce heat to medium. Stir in tomato sauce, paprika and olives.3. Drain penne and add to tomato sauce. Cook stirring occasionally, until heated through. Sprinkle with cheese. Garnish with basil.1 Serving: Calories 570 (Calories from Fat 10) Fat 12g (Saturated 2g) Cholesterol 0mg Sodium 1240mg Carbohydrate 106g (Dietary Fiber 7g) Protein 17g % Daily Value: Vitamin A 18% Vitamin C 18% Calcium 10% Iron 30% Diet Exchanges: 6 Starch, 3 Vegetable, 1/2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.