Mushroom Parmesan Penne Pasta

with oregano and baguette

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    1 oz. Shaved Parmesan
  • 1 Shallot
  • 6 oz. Cremini Mushrooms
  • 4 oz. Grape Tomatoes
  • 0.125 oz. Oregano
  • Info
    4 fl. oz. Light Cream
  • Info
    5 oz. Penne Pasta
  • Info
    1 Mini Baguette
  • Nutrition (per serving)

  • Calories
    720
  • Carbohydrates
    106g
  • Fat
    24g
  • Protein
    23g
  • Sodium
    1728mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and halve shallot. Slice into thin strips. Mince garlic. Cut mushrooms into ¼" slices. Halve tomatoes. Stem and coarsley chop oregano.

  • Step 2 - Sauté the Vegetables
    2

    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.

  • Step 3 - Make the Cream Sauce
    3

    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.

  • Step 4 - Cook the Penne
    4

    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.

  • Step 5 - Toast the Baguette
    5

    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!