Pairs Perfectly with Francis Coppola Director’s Pinot Noir

Mushroom Parmesan Penne Pasta

with basil and baguette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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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, heirloom cherry tomatoes, and fragrant basil. This dish is an elegant reminder that elevated comfort food doesn't have to take a lot of time.

There's no better pairing for this pasta, with its mushrooms, tomatoes, and herbs than Francis Coppola Director's Pinot Noir. The wine intensifies the umami flavor of the mushrooms and the sweetness of the tomatoes, while the meal highlights the ripe red fruit of the Pinot.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    1 oz. Shaved Parmesan
  • 6 oz. Cremini Mushrooms
  • 4½ oz. Heirloom Cherry Tomatoes
  • 1 Shallot
  • ¼ oz. Basil
  • Info
    4 fl. oz. Light Cream
  • Info
    8 oz. Penne Pasta
  • Info
    1 Mini Baguette
  • Nutrition (per serving)

  • Calories
    885
  • Carbohydrates
    145g
  • Fat
    25g
  • Protein
    29g
  • Sodium
    1753mg

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

    Cut mushrooms into ¼" slices. Halve tomatoes. Peel and halve shallot. Slice into thin strips. Mince garlic. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips.

  • 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 half the garlic (reserve remaining for bread) and shallot to hot pan and cook until soft and aromatic, 1 minute. Add mushrooms and cook until softened, 2-3 minutes. Add tomatoes and cook until softened, 2-3 minutes. Remove pan 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 gently bring to a 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, begin pasta.

  • Step 4 - Cook the Penne
    4

    Cook the Penne

    Add pasta to boiling water and cook until al dente, 8-9 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 olive oil and remaining garlic. Season with ¼ tsp. salt and a pinch of pepper. Toast until desired crispness is achieved, 6-8 minutes. Plate dish as pictured on front of card, garnishing pasta with basil and remaining Parmesan. Bon appétit!