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Penne with Mushroom and Onion Sauce Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||3 , thinly sliced|
|Sliced mushrooms||1 Pound (Preferably Wild)|
|Garlic||3 Clove (15 gm), crushed|
|Minced rosemary/1/2 teaspoon dried||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Fresh basil leaves||4|
Calories 618 Calories from Fat 181
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 13.7 mg
Sodium 274.5 mg11.4%
Total Carbohydrates 92 g30.8%
Dietary Fiber 10.4 g41.5%
Sugars 8.5 g
Protein 22 g43%
Vitamin A 54.7% Vitamin C 23%
Calcium 25.7% Iron 15.4%
*Based on a 2000 Calorie diet
1. In a large skillet, heat 2 tablespoon (25 ml) of the olive oil over medium-high heat and cook onions until tender puree in food processor, onions and set aside.
2. In a large pot of boiling salted water, cook penne 8 to 10 minutes such that al dente.
3. To prepare the sauce, in a large saucepan, heat remaining olive oil over medium-high heat, cook mushrooms, garlic and rosemary about 5 minutes such that tender and stir in onion puree.
4. Toss drained pasta with sauce and Parmesan cheese and serve.