Penne Con Spinaci e Funghi, Penne with Spinach and Mushrooms is such a quick and uncomplicated Italian recipe to make. The title of this dish pretty much says it all. Penne pasta is served with creamy spinach, mushrooms, extra virgin olive oil, and garlic and of course Parmigiano Reggiano Cheese. The sauce for the pasta is Italian simplicity at its best.
What I love about this recipe is that like a lot of Italian dishes there are so many ways to make this dish different. Since it is Lent, I have chosen my meatless version of this recipe. When I want a more heartier meal I would add cooked chicken, sautéed pancetta or bacon and other times I might add cooked sausage, or pork to the basic recipe.
Penne with Spinach & Mushrooms
Penne Con Spinaci e Funghi
12 ounces Penne
1 tablespoon extra virgin olive oil
3 cloves garlic chopped
1 onion chopped
1 teaspoon dried thyme
4 cups sliced mushrooms
2 tablespoons all-purpose flour
2 cups milk
2 cups chopped fresh spinach
1/2 cup chopped basil
1 teaspoon salt
1/2 teaspoon black pepper
Parmigiano Reggiano Cheese freshly grated
Cook pasta according to package directions.
Drain and set aside. Keep warm.
Heat a large skillet over medium heat.
When skillet is hot add olive oil.
Stir in garlic, onion and thyme and cook for about 1 minute.
Stir in mushrooms and cook for about 8 minutes.
Stir in flour and cook for 2 minutes.
Slowly stir in milk.
Bring mixture to a boil and cook stirring, for about 3 minutes or until sauce thickens.
Stir in spinach, basil, salt and pepper.
Cook just until spinach is wilted.
Pour mixture over the Penne pasta and toss well.
Sprinkle with Parmigiano Reggiano cheese.
I hope you enjoy my journey of Italian Cuisine and the Italian recipes that I have collected and saved throughout the years. I am always looking for new, exciting or different Italian recipes, tips and helpful hints. If you have any family Italian recipes that you would like to share with me, I would be happy to share them with the rest of the world.
Con tanto amore – With Lots of Love