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Penne Pasta With Mushrooms
Rini
Quick, easy vegan penne pasta recipe
5
from
2
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
5
servings
Calories
203
kcal
Ingredients
1x
2x
3x
2
cup
Barilla Red Lentil Penne Pasta
water
To cook the pasta
2
Tbsp
extra virgin olive oil
3
cloves
garlic
finely diced
8
oz
baby bella mushrooms
slice them very thin
3
oz
baby spinach
about 2 cups loosely packed
1.5
cup
coconut milk
or cream
1
tsp
salt
adjust to your taste
1
Tbsp
oregano
dried or fresh
2
sprigs
parsley
or 1 tsp dried parsely
1
tsp
black pepper
1.5
tsp
lime zest
Instructions
Start by boiling the water for the pasta while working on the other ingredients
Heat a pan for 30 seconds and add the oil
Add the garlic and cook for about 30 seconds on medium heat
Add the mushrooms and stir well
Cook mushrooms on medium heat for about 7minutes or until they start to brown
Add the spinach, but, don't stir it
When the spinach is half its size, stir the mixture and cook for about 2 minutes
While the mushrooms are browning, the water should be ready, so, add the penne pasta
Cook the penne pasta for about 9 minutes.
See notes
Drain the pasta and add it to the mushroom + spinach mixture
Add all the remaining ingredients (except the lime zest)
Mix well and let it cook for about 3 minutes on medium heat
Turn off heat and add the lime zest
Mix well and serve immediately
Notes
- When cooking this pasta, I skim off as much of the starch that rises up. I prefer it that way, but, its not required
Nutrition
Calories:
203
kcal
Keyword
How to cook penne pasta, quick vegan pasta recipe
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