This penne with mushroom cream sauce is one of those glorious recipes I have saved for all of you to enjoy while we are on our little road trip. At this time, I’m sure I’ll be basking in the beauty that is Wyoming and hopefully I’m having a fabulous time! Don’t worry, I’ll fill all of you in when we get back. Anyway, this recipe was inspired by the care package of mushrooms we had the pleasure of receiving from FreshMushrooms.com. If you haven’t yet, please check them out! They grow a great product out there in Eastern PA! We used their portobello caps, and we couldn’t have been more pleased. Zach actually whipped up this recipe. He’s so great with pastas and sauces, so he was immediately on it. This recipe is the DEFINITION of comfort food. It’s especially great for those cool Fall days (that I’m sure a lot of us are looking forward to — I know we are — It has been a hot and humid August!). Give this recipe a shot in the next month or two. It’s simple, cheap and delicious. You can’t really go wrong there!
I will apologize ahead of time. The blog posts you guys will be seeing in the next week and a half will be short and sweet. Hey, it takes a lot of time to whip these babies together…ESPECIALLY when I’m still trying to get my normal, daily posts up and going. The recipes will still deliver in awesomeness, as they always do. I promise.
I may have mentioned this recently, but Saisons and Farmhouse Ales (which are pretty much the same thing in my book — if I had a book) have been two of my favorite brews this summer. This may have something to do with the fact that it has been so freaking hot that I can hardly stomach drinking a heavier brew. Saisons and Farmhouse Ales are PERFECT for summer because they are so crisp and refreshing. I find that Farmhouse Ales go particularly well with Italian-style foods. Boulevard’s Tank 7 Farmhouse Ale is Farmhouse Ale “perfection.” I love it, and it has been by far one of my favorite beers this summer. I literally can not get enough of it. It pairs very well with this pasta dish. It’s light and crisp but still stands well on it’s on. It doesn’t take away from the flavors of the dish, but doesn’t get overshadowed either! It also comes in the cutest bottle, which makes buying it that much more fun!
Have a great week everyone!
Looking for a way to use up those mushrooms? Try this penne with mushroom cream sauce recipe and you will not be disappointed!
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 1 pound portobello caps, cleaned and diced
- 3 cloves garlic, minced
- 2 strips of bacon, fully cooked and diced
- 2 tablespoons fresh thyme
- 1/4 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- cherry tomatoes, sliced (for garnish)
- parmesan cheese, sliced thin (for garnish)
- Heat the butter in a skillet over medium heat until melted. Add mushrooms, a dash of salt and pepper and cook for 5 minutes. Then add the onions and cook until translucent. Add garlic and cook for another minute or two.
- Add the stock and stir. Once the stock is reduced by half (about 5-10 minutes), add the tomato paste and stir to combine. Add the heavy cream, bacon, thyme, and dried pepper flakes and again continue to stir, lowering the heat to low. Allow the sauce to simmer for at least 5 minutes to allow the flavors to come together.
- Meanwhile, prepare your pasta as per the packaged directions. Once cooked, drain the pasta and move to a separate bowl. Add the sauce to the bowl and mix well to coat the pasta. Let the pasta sit for 5 minutes to allow the sauce to thicken just a touch. Serve warm and enjoy!
Hardware: * Skillet * Cutting Board * Sharp Knife * Wooden Spoon * Large Bowl *