Meatless Monday: Penne With Mushroom Sauce...

So, it's Monday, and I just got back from taking my kiddos to the doctor's office for their shots.  In their book, I'm nowhere near the rankings for 'Awesome Mom Of The Year.'  Little do they know that shots totally stink for everyone involved...the screaming kid, the nurse's ears, and the mommy who has to console everyone including her own nerves.


So what does a woman do after all of that drama?  Well, quite frankly, I like to sit myself down in front of the computer with a nice big bowl of B's cookie dough and write about food while the kiddos nap....you think I'm kidding?

I'm already feeling much better...

Alright enough of my cookie dough shenanigans...let's talk pasta.

I found this recipe from Sweet Paul, and knew I had to try it.  The ingredient list was simple enough: mushrooms, pasta, chicken broth and cream, which was perfect for a quick meal.  Now, if my vegetarian sister is reading this she would be all, "Um Nikki...why are you still cooking with chicken broth?  Haven't you switched over to vegetable broth yet?" Baby steps...one day I'll switch over to vegetable broth and cream made from plants.  

So.  Back to the pasta. 

Simple ingredients, and really delicious.  You won't miss the meat, but if you think you will, toss in a bit of grilled chicken or prosciutto and peas would be delicious too...just don't tell my sister.  I made a subtle change by deglazing the pan with white wine, and I loved the flavor it gave the cream sauce.

Photo

Penne Pasta With Mushroom Cream Sauce

1/2 pound baby portabella mushrooms (washed/patted dry and thinly sliced)

1/4 chopped red onion

2 cloves of garlic, minced

4 Tbs White Wine

1/2 Cup of chicken stock 

(for sibling rivalry, but vegetable stock is okay too)

1 1/2 Cups Heavy Cream

1 tsp dried dill

Parmesan

Boil penne in salted water until al dente (I used about 3/4lb).

While pasta is cooking, in a large pan saute mushrooms, garlic and onion in 2 Tbs of olive oil. Cook just until onions are softened and mushrooms begin to brown.  Add a dash of kosher salt to the mushrooms/onions for flavor.

Add white wine to the pan and cook until wine evaporates a bit.

Add the chicken stock, cream and dill.  Cook until sauce begins to thicken slightly.  

Drain pasta (do not rinse!) and toss it with the cream sauce.

Serve topped with parmesan.

My family really loved this recipe, even more so the next day!  The original recipe calls for spaghetti noodles, but I personally liked how the penne held the sauce.

Happy Monday!

And seriously, no offense to my awesome vegetarian sister Jess...that's her on the left getting her vegetarian groove on.