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Trenne With Wild Mushrooms

Heart.Foods's picture
Trenne pasta with wild mushrooms is a saucy and flavorful pasta reciepe made with a touch of spinach or arugula. Cooked along with corn and cheese with vegetable stock and rosemary and thyme for flavor, the trenne pasta is filling and delicious.
Ingredients
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), finely chopped
  Hot red pepper flakes 1 Pinch
  Wild mushrooms 1 Pound, sliced
  Chopped thyme/4 teaspoon or 1 milliliter dried 1 Tablespoon
  Chopped rosemary/1 pinch dried 1 Teaspoon, dried
  Frozen corn niblets/Fresh corn niblets 1⁄2 Cup (8 tbs)
  Vegetable stock 3⁄4 Cup (12 tbs)
  Chicken stock 1 Cup (16 tbs)
  Arugula 1 Bunch (100 gm), trimmed and chopped
  Penne/Trenne 1 Pound
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in large, deep non-stick skillet.
Add garlic and hot pepper flakes and cook on low heat until very fragrant.
Add mushrooms.
Raise heat and cook until any juices have evaporated, about 5 minutes.
Add thyme, rosemary, corn and stock and bring to boil.
Stir in chopped arugula, salt and pepper.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and add to mushroom mixture.
Toss gently.
Taste and adjust seasonings if necessary.
Sprinkle with Parmesan cheese before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
6

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