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Wild Mushroom, Herb Goat Cheese and Chive Penne Rigate
This wild mushroom pasta is definitely made for the culinary creative. It’s not only creamy and delicious but very elegant to serve as a special dinner or a romantic dish for two.
Prep Time
15
mins
Cook Time
15
mins
Total Time
30
mins
Pasta Range:
Tradizionale
Pasta Shape:
Penne Rigate
Cooking Skill:
Novice
Collection:
Vegetarian
Serves:
4
Calories:
680
kcal
Ingredients
1
pkg
Italpasta Tradizionale Penne Rigate
4
tbsp
Italpasta Extra Virgin Olive Oil
3
cloves
garlic
minced
26
oz
mushrooms (cremini, shiitake, oyster, baby bella)
sliced
1/4
cup
white wine
1
tsp
sea salt
1
tsp
pepper
freshly ground
1/2
cup
goat cheese (herbed)
1/3
cup
fresh chives
finely chopped
1/4
cup
hazelnuts
toasted, roughly chopped
US
-
Metric
Instructions
In large pot of salted boiling water, cook pasta al dente following package instructions, reserving 1/2 cup of pasta water.
In a large deep sauté pan, heat oil over medium-high heat. Add garlic and sauté for 1 minute until soft and translucent.
Add mushrooms and cook until golden and soft, about 4-5 minutes and then season with salt and pepper.
Reduce heat to medium and stir in goat cheese until melted.
Add pasta and some of the pasta water and stir until creamy. Keeping adding pasta water until you have a creamy consistency.
Toss in the fresh chives and stir until combined.
Plate and garnish with tied whole chives and hazelnuts if using.
Nutritional Analysis
Calories:
680
kcal
|
Carbohydrates:
97
g
|
Protein:
25
g
|
Fat:
24
g
|
Cholesterol:
35
mg
|
Sodium:
830
mg
|
Fiber:
7
g
|
Sugar:
7
g