Ingredients
- ♡ 400g dry penne pasta
- ♡ 1 ½ tablespoon olive oil
- ♡ 300g Swiss brown mushrooms, thinly sliced
- ♡ 1 tablespoon fresh sage leaves - chopped
- ♡ 2 shallots - finely chopped
- ♡ 1 garlic clove - crushed
- ♡ ¼ cup dry white wine or vegetable stock
- ♡ ½ cup parmesan cheese - grated
- ♡ Extra virgin olive oil, to serve
- ♡ ¼ cup parsley - finely chopped
Instructions
- ♥ Cook pasta in a saucepan of salted boiling water until al dente. Drain and reserve ¼ cup cooking liquid.
- ♥ Heat oil in a non-stick frying pan over medium-high heat add mushroom, stir fry for 5 minutes or until browned. Add sage, shallot and garlic. Stir fry until aromatic.
- ♥ Increase heat to high Stir in wine/stock. Cook for 1 minute or until reduced by three-quarters.
- ♥ Add reserved cooking liquid. Cook for 1 minute or until reduced slightly. Add mushroom mixture and half the Parmesan to the pasta. Toss to combine.
- ♥ Divide among bowls. Drizzle with extra virgin olive oil. Top with parsley and the remaining parmesan cheese. Buon Appetito!
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