On most nights, a bowl of creamy pasta with savory mushrooms is perhaps the best thing ever. This heavenly dish starts with al dente penne pasta covered with a Parmesan cream sauce. It's topped with said mushrooms, sautéed shallots, and tomatoes. This dish is an elegant reminder that elevated comfort food doesn't have to take a lot of time.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Slice into thin strips.
Cut mushrooms into ¼" slices.
Stem and coarsley chop oregano.
Sauté the Vegetables
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add shallot and half the garlic (reserve remaining for bread) to hot pan and cook until soft and aromatic, 1 minute.
Add mushrooms and cook until softened, 2-3 minutes.
Add tomatoes and oregano (reserve a pinch for garnish) and cook until softened, 2-3 minutes.
Remove from burner, season with ½ tsp. salt and ¼ tsp. pepper, and transfer vegetables to a plate.
Wipe pan clean and reserve.
Make the Cream Sauce
Return pan used to cook vegetables to low heat. Add cream and bring to a gentle simmer.
Whisk in Parmesan (reserve a pinch for garnish) and simmer until thickened, 3-4 minutes.
Remove from burner and season with a pinch of salt and pepper.
While sauce cooks, cook pasta.
Cook the Penne
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta water, then drain pasta in a colander.
Return pasta to pot along with cream sauce and vegetables. Thoroughly combine.
If sauce is too dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.
While pasta cooks, toast baguette.
Toast the Baguette
Halve baguette and place on prepared baking sheet. Lightly brush with 1 tsp. olive oil and top with remaining garlic. Season with ¼ tsp. salt and a pinch of pepper.
Toast until desired crispness is achieved, 7-9 minutes.
Plate dish as pictured on front of card, garnishing pasta with reserved oregano and remaining Parmesan. Bon appétit!
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