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!

Serving Size: 4-6

Ingredients

• 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 Porcini Paradiso Italian Blend
• 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

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Directions

1. Cook pasta in salted water. Drain well and set aside, reserving 1 cup of the pasta water.
2. 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.
3. Add sliced mushrooms and sauté 2 minutes, then add the Porcini Paradiso seasoning.
4. Sprinkle in a few pinches of salt to taste, and cook another 2-3 minutes until mushrooms are soft.
5. Add heavy cream and pasta water, stir to combine.
6. Bring creamy mushroom mixture to a simmer and continue cooking down until it is thick or to your desired consistency.
7. Add drained pasta, stirring to combine. You can add a splash more pasta water if the sauce gets too thick.
8. Stir in 2-3 Tbsp parmesan cheese and serve immediately with more grated parmesan and a sprinkle of salt and pepper as garnish