How To Make Penne with Roasted Marsala Mushrooms
With a splash of dry wine, these roasted Marsala mushrooms are given intensified flavors to complete a delicious pasta dish.
- 2tbspcooking oil
- ½tspfresh ground black pepper
- ¼cupdry Marsala
- ½cuplow-sodium chicken broth,canned, or homemade stock
- 1tbsptomato paste
- ¼cupfresh parsley,chopped
Heat the oven to 400 degrees F.
In a roasting pan or dutch oven, toss the mushrooms with the oil and ¼ teaspoon each of the salt and pepper.
Roast for 15 minutes; some liquid will remain in the pan. Transfer the pan to the top of the stove.
Stir in the garlic and Marsala. Simmer for about 4 minutes until the liquid is almost evaporated.
Add the broth and tomato paste and simmer until about ¼ cup of liquid remains, about 2 minutes longer
Stir in the remaining ½ teaspoon salt and ¼ teaspoon pepper and the butter and remove from the heat
In a large pot of boiling, salted water, cook the penne for about 13 minutes until just done.
Drain the pasta and toss it with the sauce and the parsley.
Variation: Penne with Roasted Mushrooms If Marsala is unavailable, substitute an equal quantity of dry sherry or dry red wine in its place
- Calories: 450.17kcal
- Fat: 11.80g
- Saturated Fat: 2.70g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.42g
- Polyunsaturated Fat: 2.80g
- Carbohydrates: 70.04g
- Fiber: 4.27g
- Sugar: 5.16g
- Protein: 15.65g
- Cholesterol: 7.63mg
- Sodium: 490.80mg
- Calcium: 35.04mg
- Potassium: 655.10mg
- Iron: 2.17mg
- Vitamin A: 43.21µg
- Vitamin C: 8.71mg
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