Whole Wheat Penne with White Wine Sauteed Mushrooms & Garlicky Spinach
Recipe by Katie Farina. Everyone will come running to the kitchen from the aroma of this recipe, with brown button mushrooms and our flavorful Whole Wheat Penne! Extra flavor comes from deglazing the pan as you go! What is deglazing? By adding liquid, like wine, broth, or water to a hot pan, any caramelized bits of food will lift off the pan and incorporate the flavor into the dish. Plus it makes cleanup later even easier!
- Ingredients
- ⅓ cup Bionaturae Extra Virgin Olive Oil
- 3 shallots, cut into thin rings
- 4 cloves garlic, finely minced
- Salt, to taste
- 1-pound brown button mushrooms, stems removed and thinly sliced
- ½ cup white wine
- 1-pound Bionaturae Whole Wheat Penne
- 4 cups baby spinach
- Parmigiano Reggiano
- Instructions
- Heat olive oil in a large sauté pan over medium-low heat. Once the oil is hot, add shallots, garlic, and a big pinch of salt. Let sauté until translucent, about 10 minutes.
- Add mushrooms to the skillet and let sauté 2-3 more minutes, then add white wine and another big pinch of salt. Let sauté until mushrooms are starting to caramelize, about 15 minutes, stirring often. Deglaze the pan with more water (or wine) as needed (see notes above).
- Bring a pot of water to a boil and cook pasta according to package directions.
- Add the spinach to the cooking mushrooms. Turn off the heat, then add the cooked pasta. Salt to taste (about 1 teaspoon). Garnish with grated Parmigiano Reggiano as desired.
Serves 6