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  • Mushroom Penne

A mushroom lover’s dish that makes a quick and cozy meal at home or an elegant dish for company

Recipe Source: Deliciously Healthy Dinners


  • 8 oz whole-wheat penne pasta

  • 2 Tbsp olive oil

  • 8 oz white mushrooms, rinsed and sliced

  • ½ C onion, thinly sliced

  • 1 Tbsp garlic, minced or pressed (about 2–3 cloves)

  • 6 Tbsp dry red wine

  • 1 C low-sodium chicken broth

  • ¼ tsp salt

  • ¼ tsp ground black pepper

  • 1 tsp dried thyme

  • 4 Tbsp shredded parmesan cheese

calories 418
Total fat 10 g
Saturated fat 2 g
Cholesterol 6 mg
Sodium 436 mg
Total fiber 4 g
Protein 9 g
Carbohydrates 26 g
Potassium 70 mg


  • 1
    In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. 

  • 2
    While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat.

  • 3
    Add pasta, and cook according to package directions for the shortest recommended time, about 8 minutes.

  • 4
    Chop the mushrooms into bite-sized pieces.  Cook the mushrooms in the oil for 5 minutes.

  • 5
    Meanwhile, slice onion and mince garlic.  Add to mushrooms.  Cook for 3 minutes, stirring occasionally.

  • 6
    Add wine.  Cook and stir to loosen any flavorful browned bits to mix into the sauce.  Stir in chicken broth, salt, pepper, and thyme.

  • 7
    Drain pasta.  Stir into mushroom mixture.  Continue simmering mixture until all moisture is absorbed, about 3 minutes.

  • 8
    Divide into four equal portions (each about 1¼ cups).  Top each with 1 tablespoon shredded parmesan cheese. 

Tip: Pairs beautifully with a fresh green salad.

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