Penne with Mushrooms, Tomato and Gorgonzola Cheese

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A delicious pasta recipe! > Penne with Mushrooms, Tomato and Gorgonzola Cheese

Penne with Mushrooms, Tomato and Gorgonzola Cheese

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 12 minutes

  • 4 tablespoons olive oil
  • 12 ounces fresh mushrooms, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 2 large tomatoes, chopped
  • 3/4 cup chicken broth
  • 1 teaspoon chopped fresh garlic
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 16 ounces penne pasta, cooked and drained
  • 12 ounces Gorgonzola cheese, crumbled
  1. Heat olive oil in large sauté pan over medium-high heat. Add mushrooms, basil, thyme, oregano and red pepper. Mix well. Sauté until mushrooms are tender. Stir in the tomatoes. Sauté for 1 minute. Add broth and garlic and mix well. Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
  2. Combine hot pasta with mushroom mixture in large bowl, tossing to mix. Spoon onto serving platter and sprinkle with Gorgonzola cheese. Serve immediately.
  • When cooking pasta, use plenty of boiling water with a little vegetable oil and a pinch of salt. Cook until pasta is tender but still firm to the bite (al dente). Drain quickly and add a small amount of butter or oil before serving. This helps the pasta stay moist, and it won't stick together.
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