Cream Mushroom Sauce Penne
I have been slacking in my recipe department, but I’m back on track and I’ve found a great recipe that’s quick and delicious! I am a huge fan of pasta, and when I found this recipe in my recipe book, I couldn’t stop making it! For the past few weeks I’ve made this dish at least once a week! It’s a must try in my books! Bom Appetit! ~Love CTina xoxo
- 4 tbsp. butter
- 1-2 onions or shallots sliced
- 1 lb mushrooms sliced
- salt and pepper
- 1 tsp. all purpose flour
- 2/3 cup heavy cream
- 2 tbsp port (I use occasionally)
- 4 oz sun-dried tomatoes in oil, drained and chopped
- 12 oz dried penne
- 2 tbsp chopped fresh parsley
Melt the butter in heavy-bottom skillet. Add the onions or shallots and cook over low heat for 4-5 minutes, stirring occasionally. Add mushrooms and cook over low heat for 2 minutes. Season with salt and pepper, sprinkle in the flour and cook for 1 minute.
Remove the skillet from the heat and stir in the cream and port. Return to heat and add the sun-dried tomatoes, stir occasionally for 8 minutes.
Meanwhile, in a pot of boiled water, add pasta and cook until tender. Once cooked, drain and add the mushroom sauce and cook for 3 minutes. Serve in a warm serving dish and sprinkle chopped parsley.