Porcini Parmesan Penne
Chef Trent Blodgett
When the craving for pasta hits, this dish is super easy to put together and a great one to have in your pasta recipe arsenal. Fresh, sautéed mushrooms and our Porcini Paradiso blend make the mushroom flavor pronounced, bold, and delicious. The addition of cream makes this a great pasta to make for beginners because you don’t have to stress about the sauce emulsifying as it can with butter and pasta water alone. Top with parmesan and our freshly ground black pepper and prepare to get up for seconds when you’re finished. Enjoy!
- 4 cups Penne Pasta, cooked al dente
- 2 Tbsp Olive Oil
- 1 cup Spring Onion, base and green tops, chopped small
- 2 Garlic Cloves, minced
- 1 lb Mushrooms, sliced
- 1 Tbsp Spice Tribe Porcini Paradiso
- Salt to taste
- 1 cup cream
- 1 cup pasta water (reserved from cooking the penne)
- 2-4 Tbsp grated Parmesan Cheese
- Freshly ground Late Harvest Black Peppercorns
- Cook pasta in salted water. Drain well and set aside, reserving 1 cup of the pasta water.
- In a large sauté pan or Dutch oven, heat olive oil over medium-high heat. Add spring onions and garlic and sauté until fragrant, 2 minutes.
- Add sliced mushrooms and sauté 2 minutes, then add the Porcini Paradiso seasoning.
- Sprinkle in a few pinches of salt to taste, and cook another 2-3 minutes until mushrooms are soft.
- Add heavy cream and pasta water, stir to combine.
- Bring creamy mushroom mixture to a simmer and continue cooking down until it is thick or to your desired consistency.
- Add drained pasta, stirring to combine. You can add a splash more pasta water if the sauce gets too thick.
- Stir in 2-3 Tbsp parmesan cheese and serve immediately with more grated parmesan and a sprinkle of salt and pepper as garnish
- If spring onions are out of season, green onions (scallions) can be substituted.
- Most types of mushrooms will work here, the goal is for it to have a pronounced mushroom flavor and texture when cooked. I used a combination of crimini and shiitake in this recipe, but chopped portabellos or trumpet mushrooms would work too. Delicate mushrooms such as oyster, shimeji and lion’s mane wouldn’t be ideal for this recipe (but are delicious sauteed with a little butter or simmered in a soup).
- Starchy pasta water is key to making creamy silky sauces with your pasta. The starch in the water emulsifies with butter to create a simple and luxurious sauce. When making pasta with a cream it is not necessary to use pasta water but it helps lighten up the sauce a bit and keep it from getting greasy.
- Make sure to stir in Parmesan at the very end and not to continue cooking after Parmesan is added so it doesn’t clump and separate. When Parmesan is overcooked it “separates” or “breaks” and the milk solids separate from the fat leaving clumpy chewy pieces of cheese and oil. Turn off the heat, add it slowly and continue to stir to avoid this. Serve immediately.