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Penne with Portabella Mushrooms and Fennel

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Penne with Portabella Mushrooms and Fennel
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Portabellas take top billing in this 30-minute meatless main dish. Delizioso!
Sep 8, 2011

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) chunky pasta sauce (any meatless variety)
  • 1 can (15 oz) 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

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
  • 3
    Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.

Nutrition Information

No nutrition information available for this recipe
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