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 halves into thin strips.
Cut mushrooms into ¼" slices.
Stem and coarsely chop oregano.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot and half the garlic (reserve remaining for bread) to hot pan and cook until soft and aromatic, 1 minute.
Add mushrooms and stir occasionally until beginning to brown, 2-3 minutes.
Add tomatoes, oregano, ½ tsp. salt, and a pinch of pepper and stir occasionally until softened, 2-3 minutes.
Transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Make the Cream Sauce
Return pan used to cook vegetables to low heat. Add cream to hot pan and bring to a gentle simmer.
Add Parmesan (reserve a pinch for garnish) and a pinch of salt and pepper. Stir constantly until thickened, 3-4 minutes.
Remove from burner.
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 cooking water. Drain pasta in a colander and return to pot.
Add cream sauce and vegetables to pot and stir until thoroughly combined.
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 Baguette and Finish Dish
Halve baguette and place on prepared baking sheet. Lightly brush with 1 tsp. olive oil and top with remaining garlic, ¼ tsp. salt, and a pinch of pepper.
Toast in hot oven until golden brown, 7-9 minutes.
Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!
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