Penne & Mushroom Sauce

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Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
30 min

What You'll Need

  • 8 oz. DeBoles® Multi Grain Penne
  • 2 tbsp. unsalted butter
  • ½ C. onion, diced
  • ¼ C. celery rib, diced
  • ¼ C. carrot, diced
  • 1 ½ tbsp. unsalted tomato paste
  • 1 C. full bodied red wine
  • 2 ¼ C. Imagine® Low Sodium Beef Flavored Broth
  • 8 oz. sliced mushrooms
  • ⅛ tsp. dried thyme leaf
  • ¼ tsp. Hain® Sea Salt
  • Freshly grated black pepper to taste
  • 1 tbsp. water
  • 1 tbsp. starch
  • ¼ C. flat leaf parsley, coarsely chopped

How to Make

  1. Cook pasta according to package directions, drain.
  2. Melt half the butter over a medium high heat and sauté onion, celery, carrot for 5 minutes or until carrot is tender.
  3. Stir in tomato paste and cook 2 minutes, stirring constantly.
  4. Stir in red wine and lightly boil for 10 minutes or until liquid has almost evaporated.
  5. Pour in broth and bring to boil again and cook until liquid has reduced to about 1 cup.
  6. Strain through sieve into a bowl.
  7. Melt remaining butter in pan and sauté mushrooms and thyme.
  8. Cook for 5 minutes and season with salt and pepper.
  9. Combine water with starch add mixture and sauce liquid back to pan and bring to boil.
  10. Reduce heat to low and simmer for 5 minutes.
  11. Combine pasta with sauce and toss to coat well in the pan for about 1 minute.
  12. Divide among 4 warm pasta bowls, sprinkle with chopped parsley (if desired) and serve with warm crusty bread.