Penne rigate with porcini mushrooms in creamy parmesan sauce

4 servings

25 minutes

Penne rigate with white mushrooms in a creamy Parmesan sauce is a true embodiment of Italian gastronomic elegance. The white mushrooms add depth of flavor with their rich woody-nutty aroma, harmoniously complemented by the creaminess and piquancy of Parmesan. This recipe has roots in the traditions of Northern Italy, where mushrooms, cheese, and pasta come together in a refined symphony of flavors. Subtle herbal notes from Provençal spices add sophistication, while the creamy texture of the sauce gently envelops each penne tube. The dish is perfect for both a cozy home dinner and a festive meal with guests, impressing with its simplicity and sophistication.

Energy value per serving

• Calories: 935.5
• Proteins: 42.5g
• Fats: 41g
• Carbohydrates: 96.2g

Ingredients

• Cream 20%: 500 g
• Dried porcini mushrooms: 250 g
• Grated Parmesan cheese: 150 g
• Salt: pinch
• Penne Rigate: 400 g
• Provencal herbs: to taste

Cooking steps

1. Chop the mushrooms in a blender into crumbs (but this is optional).

   Required ingredients:

   • Dried porcini mushrooms: 250 g

2. Pour cream into the pan and add mushrooms. Simmer for 20-25 minutes, adding your favorite herbs and salt.

   Required ingredients:

   • Cream 20%: 500 g
   • Dried porcini mushrooms: 250 g
   • Salt:  pinch
   • Provencal herbs:  to taste

3. While the mushrooms are cooking, boil the penne.

   Required ingredients:

   • Penne Rigate: 400 g

4. 2-3 minutes before readiness, add parmesan to the sauce, mix well, and after 2 minutes, add the cooked penne to the sauce.

   Required ingredients:

   • Grated Parmesan cheese: 150 g
   • Penne Rigate: 400 g