For those days when you crave a creamy and luscious pasta dish but don’t know where to even start, save this recipe. You will be coming back to it over and over again. You won’t believe how full of flavor it is.
The mushrooms give it an earthy taste and the spinach a vibrant green color that’ll open up your appetite immediately. Everybody loves penne pasta with mushrooms, and this one is even better because it has a secret ingredient. Soy Sauce. Yes, soy sauce.
You would never imagine a pasta recipe with sauce, it’s not Italian. But it actually works perfectly. It gives the dish the right amount of saltiness and underlying richness that combines perfectly with the mushrooms. Oh, and we haven’t forgotten the cheese. What’s a pasta dish without cheese, right?
HOW TO MAKE PENNE PASTA WITH SPINACH AND MUSHROOMS?
- preheat oven to 350F
- Cook pasta al dente, according to package directions. Drain
- Saute the sliced mushrooms in the vegetable oil until tender and most liquid has evaporated from the pan
- In a large pot, melt the butter or margarine and saute the minced garlic
- Add the flour and dried basil, and cook for a minute. Gradually mix in the milk, whisking to prevent clumps from forming, and cook until thickened
- Mix in one cup of shredded mozzarella cheese and stir until melted
- Next, mix in the spinach and soy sauce
- Add the mushrooms
- Finally, mix in the cooked pasta
- Pour into a greased 9×13 casserole dish and top with remaining shredded mozzarella. Bake for 20 mins, or until cheese is melted and bubbly.
HOW TO COOK MUSHROOMS FOR PASTA?
You want to saute them until they are fully cooked and there is no liquid left in the pan, otherwise, they can make your pasta soggy instead of creamy.
Remember a lot of water comes out of mushrooms while they cook.
CAN YOU FREEZE PASTA WITH MUSHROOMS?
I would not recommend freezing this pasta dish. It is very creamy and cheesy and if you freeze it, the pasta might stick together and form a big brick and break up when thawed instead of being creamy and smooth.
RECIPE TIPS
- Do not add additional salt to the recipe. The soy sauce gives it all the saltiness it needs.
- Soy sauce can have a high sodium content, so if you’re watching your sodium intake, I would recommend the use of low sodium soy sauce.
- You can substitute fresh spinach for the frozen one. Just make sure to chop it up really well before adding it to the sauce.
- If you feel the sauce is a bit on the heavy side or you feel it’s too thick, add a couple more tablespoons of milk to it.
- Don’t overcook the pasta. Remember to cook it al dente (with a little bite to it). It will continue cooking in the oven.
OTHER RECIPES YOU MIGHT ENJOY
- WHITE CHEDDAR CHICKEN PASTA
- CREAMY CAJUN CHICKEN PASTA
- CHEESY CHICKEN CASSEROLE
- POTATOES ROMANOFF WITH CHEESE
Portobello Penne Pasta Casserole
Ingredients
- 1 (8oz) package uncooked penne pasta
- 2 tbsp vegetable oil
- ½ lb portobello mushrooms, thinly sliced
- ½ cup butter or margarine
- ¼ cup all-purpose flour
- 1 large garlic clove, minced
- ½ tsp dried basil
- 2 cups milk
- 2 cups shredded mozzarella cheese
- 1 (10oz) package frozen chopped spinach thawed
- ¼ cup soy sauce
Instructions
- preheat oven to 350F
- Cook pasta al dente, according to package directions. Drain
- Saute the sliced mushrooms in the vegetable oil until tender and most liquid has evaporated from the pan
- In a large pot, melt the butter or margarine and saute the minced garlic
- Add the flour and dried basil, and cook for a minute. Gradually mix in the milk, whisking to prevent clumps from forming and cook until thickened
- Mix in one cup of shredded mozzarella cheese and stir until melted
- Next, mix in the spinach and soy sauce
- Add the mushrooms
- Finally, mix in the cooked pasta
- Pour into a greased 9x13 casserole dish and top with remaining shredded mozzarella. Bake for 20 mins, or until cheese is melted and bubbly.
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