Pennette with Mushrooms and Cream

The recipe for pennette with mushrooms and cream is a classic of Italian cuisine, a creamy and flavorful dish that can be easily prepared. Below you will find the necessary ingredients and the procedure to make it.

Ingredients

• 320 g pennette
• 300 g mushrooms (fresh or frozen)
• 200 ml cooking cream
• 1 garlic clove
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Grated Parmesan (optional for serving)

Preparation

1. Clean the mushrooms with a damp cloth or a brush, then slice them. If using frozen mushrooms, let them thaw or cook them directly from frozen in the pan.
2. Put the pennette to cook in a pot with salted water and bring to a boil following the cooking times indicated on the package to obtain al dente pasta.
3. Meanwhile, in a large pan, heat a drizzle of extra virgin olive oil with a garlic clove and let it flavor the oil well, then remove it.
4. Add the mushrooms to the pan and cook over medium-high heat for about 5-10 minutes or until golden and all the vegetable water has evaporated.
5. Lower the heat, add the cooking cream to the mushrooms, salt and pepper and let cook for another 2-3 minutes, until the cream has slightly thickened.
6. Drain the al dente pennette and transfer them to the pan with the mushrooms and cream. Mix well to combine the pasta with the sauce.
7. Serve immediately, garnishing with chopped fresh parsley and, if desired, a sprinkle of grated Parmesan.

Trivia

This dish is an autumn delight, especially if prepared with fresh porcini mushrooms, which give an intense aroma and a prized texture to your dish. In any case, pennette with mushrooms and cream are a must of comfort food, capable of bringing warmth to every table.