adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penne with Portabella Mushrooms and Fennel
0 Likes
Prep Time:
30 minutes
Total Time:
30 minutes
Delicious 30-minute meatless main dish featuring flavorful portabella mushrooms.
Ingredients:
  • 2 1/2 cups uncooked penne pasta (about 8 oz)
  • 2 tablespoons olive oil
  • 1 package (8 oz) portabella mushrooms, halved, sliced
  • 1 bulb fennel, trimmed, cut into 1-inch slices
  • 2 cloves garlic, finely chopped
  • 1 jar (1 lb 8 oz) Muir Glen™ Organic Tomato Sauce chunky (any meatless variety)
  • 1 can (15 oz) Progresso™ cannellini beans, drained
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 1/2 cup grated Asiago or Parmesan cheese
  • Fennel leaves, if desired
Instructions:
  • Prepare pasta according to package instructions, then drain.
  • In a 10-inch skillet, warm oil over medium heat. Sauté mushrooms, fennel, and garlic for 5 to 6 minutes until fennel is tender-crisp. Add pasta sauce, beans, and basil. Heat through, stirring occasionally.
  • Portion the cooked pasta into 6 serving bowls or plates. Top each portion with the vegetable mixture, then sprinkle with cheese, and finally, garnish with fennel leaves.

Similar Recipes