25 mins
15 mins
Serves 6

Creamy Gluten Free Crispy Mushroom Penne

This creamy and lemony pasta with mushrooms and fresh herbs delivers a restaurant-worthy dish that’s easy to make at home.
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  • 1 pkg Italpasta Gluten Free Penne Rigate
  • cup butter, divided
  • 2 tbsp extra virgin olive oil
  • ½ lb mixed mushrooms, sliced
  • 2 shallots, thinly sliced
  • 1 tsp minced garlic
  • 2 tbsp finely chopped fresh parsley, divided
  • 2 tbsp finely chopped fresh chives, divided
  • 1 tbsp finely chopped fresh thyme, divided
  • ¾ tsp salt, divided
  • ¾ tsp pepper, divided
  • ¾ cup 35% whipping cream
  • cup grated Parmesan cheese, divided
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice


  • Cook pasta according to package directions; drain well.
  • Meanwhile, heat 1 tbsp (15 mL) butter and oil in large skillet set over medium-high heat; cook mushrooms, shallots, garlic, 1 tbsp (15 mL) each parsley and chives, ½ tbsp (7 mL) thyme, and ¼ tsp (1 mL) each salt and pepper for 8 to 10 minutes or until mushrooms are golden brown and crispy. Transfer half of the mixture to small bowl; reserve and set aside.
  • Add hot pasta and cream to skillet; cook for 1 to 2 minutes or until cream is slightly thickened and pasta is well coated. Meanwhile, cut remaining butter into cubes.
  • Reduce heat to low; stir cubes of butter, ⅓ cup (75 mL) Parmesan, lemon zest, lemon juice, and remaining parsley, thyme, salt and pepper into skillet.
  • Divide among 4 serving dishes. Top with reserved crispy mushroom mixture. Garnish with remaining Parmesan and chives.
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  • Muddle together remaining lemon zest and fresh herbs to create a fresh holiday cocktail.
  • Save any extra Parmesan cheese, herbs, lemon and butter to toss with veggies for a flavourful side dish.

Nutritional Analysis

Calories: 480kcalCarbohydrates: 52gProtein: 8gFat: 28gCholesterol: 75mgSodium: 510mgFiber: 2gSugar: 2g