Pennette with mushrooms and cream

The recipe for pennette with mushrooms and cream is a classic of Italian cuisine, a creamy and flavorful dish that can be prepared with ease. Below you will find the necessary ingredients and the procedure for its preparation.

Ingredients

• 320 g of pennette
• 300 g of mushrooms (fresh or frozen)
• 200 ml of cooking cream
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese (optional for serving)

Preparation

1. Clean the mushrooms with a damp cloth or a brush, then slice them. If using frozen mushrooms, let them thaw or cook them directly from frozen in a pan.
2. Cook the pennette in a pot with salted water and bring to a boil, following the cooking times indicated on the package to obtain al dente pasta.
3. In the meantime, in a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic and let it flavor the oil well, then remove it.
4. Add the mushrooms to the pan and cook over medium-high heat for about 5-10 minutes or until they are golden and all the vegetation water has evaporated.
5. Lower the heat, add the cooking cream to the mushrooms, salt, and pepper and cook for another 2-3 minutes, until the cream has slightly thickened.
6. Drain the pennette al dente and transfer them to the pan with the mushrooms and cream. Mix well to combine the pasta with the sauce.
7. Serve immediately, garnishing with chopped fresh parsley and, if desired, a sprinkling of grated Parmesan cheese.

Curiosity

This dish is an autumnal delight, especially when prepared with fresh porcini mushrooms, which give an intense aroma and a fine texture to your dish. In any case, pennette with mushrooms and cream are a staple of comfort cuisine, capable of bringing warmth to any table.