Penne Pasta With Mushrooms
Quick, easy vegan penne pasta recipe
Servings 5 servings
Calories 203kcal
Ingredients
- 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