Mushroom Penne

Posted 2013-11-22 by Annalisa Brown ⇒ follow

A miserably cold and rainy Friday night and with little enthusiasm to venturing outdoors, notwithstanding a grumbling stomach which needed sustenance, I opened our fridge door to see very little to inspire a degustation fiesta. A brown bag of week old mushrooms caught my eye with the sensible side of my brain knowing I needed to cook the mushrooms sooner rather than later.

Having asked the husband what he felt like eating (in the hope he would respond with - I’m happy to go out in the rain and get some take-away for us, he instead volunteered with “what about pasta”.

Not quite the answer I was looking for, but I soon started thinking of all the ingredients that were about to expire … mushrooms, ricotta and basil, so I set about constructing an easy but healthy mushroom penne dish for our lazy Friday night in.

is a very simple and quick pasta dish to construct with mushrooms, basil and ricotta.

Preparation Time: 5-minutes
Cooking Time: 15-minutes
Makes: 2 servings

Ingredients
250gm Penne Pasta
10 Mushrooms
Handful of Basil Leaves
Pepper to taste
½ Cup Mushroom Stock
100gm Ricotta
Shaved Parmesan Cheese

Method

Put water in a saucepan and bring to the boil. Add the penne pasta and cook until al' dente. This should take approximately the same time it takes to cook the mushroom sauce.

Slice the mushrooms.