Portobello Mushroom Penne Pasta
This delicious and perfectly creamy vegetarian dish is amazingly simple and full of . . . you guessed it . . . mushrooms! If you don’t like portobello mushrooms, then substitute your favorite. You can also switch up the pasta if you’d like.
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Guest: Olivia Jo
Hi Miss. Brenda, this is Estera. I made the Portobello Mushroom Penne Pasta. My family loves it! Thank you for all of your hard work.
(VEGAN)
Ingredients:
- 1 medium onion, cut in small slivers
- 2 Tbsp. vegan margarine
- 4 cups Portobello mushrooms, cut into small cubes
- 1 cup white mushrooms, sliced
- 1 tsp. salt
- 1 tsp. dried thyme
- 1 tsp. parsley
- 2 cloves garlic
- 1 Tbsp. Better Than Bouillon Seasoned Vegetable Base
- 1 ½ cup water
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- ½ cup non-dairy creamer
- 4 cups cooked penne pasta
Directions:
In a large frying pan, sauté onion in margarine till clear. Add mushrooms, garlic, thyme, parsley, and salt. Cook until mushrooms are tender. Measure 1 ½ cups of water in a glass measuring cup, then add Better Than Bouillon Seasoned Vegetable Base. In a separate small bowl, mix cornstarch with one tablespoon water. Stir this into the water and bouillon mixture, then pour over mushrooms; simmer several minutes. Add non-dairy creamer. Simmer 1-2 minutes more and pour over cooked pasta. Toss and serve hot! Garnish with fresh thyme.
Yields: 8 Cups
**The taste of the broth and the mushrooms really wakes up your taste buds! I love mushrooms and have used a combination of other mushrooms with this recipe! Some of the wild mushrooms can give it a heavy “earthy” taste so add sparingly. If you like a little more broth, then reduce pasta to 3 cups. I love the mini penne with this dish but you can use any pasta of your choice, angel hair is also a favorite. Brown rice compliments this dish as well, so you have lots of options!
(REGULAR)
Directions:
- 1 medium onion, cut in small slivers
- 2 Tbsp. butter
- 4 cups Portobello mushrooms, cut into small cubes
- 1 cup white mushrooms, sliced
- 1 tsp. salt
- 1 tsp. dried thyme
- 1 tsp. parsley
- 2 cloves garlic
- 1 Tbsp. Better Than Bouillon Seasoned Vegetable Base
- 1 ½ cup water
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- ½ cup half and half
- 4 cups cooked penne pasta
Directions:
In a large frying pan, sauté onion in butter till clear. Add mushrooms, garlic, thyme, parsley, and salt. Cook until mushrooms are tender. Measure 1 ½ cups of water in a glass measuring cup, then add Better Than Bouillon Seasoned Vegetable Base. In a separate small bowl, mix cornstarch with one tablespoon water. Stir this into the water and bouillon mixture, then pour over mushrooms; simmer several minutes. Add half and half. Simmer 1-2 minutes more and pour over cooked pasta. Toss and serve hot! Garnish with fresh thyme.
Yields: 8 Cups
**The taste of the broth and the mushrooms really wakes up your taste buds! I love mushrooms and have used a combination of other mushrooms with this recipe! Some of the wild mushrooms can give it a heavy “earthy” taste so add sparingly. If you like a little more broth, then reduce pasta to 3 cups. I love the mini penne with this dish but you can use any pasta of your choice, angel hair is also a favorite. Brown rice compliments this dish as well, so you have lots of options!
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
