Penne with Portobello Mushrooms
Ingredients
8 oz Penne Pasta Uncooked
4 tbsp Olive Oil
½ lb Portobello Mushrooms Thinly Sliced
¼ cup All Purpose Flour
1 Garlic Clove Minced
6 Fresh Basil Leaves Minced
2 cups Milk
2 cups Mossarella Cheese Shredded
10 oz Fresh Spinach Shredded
1 tsp Light Soy Sauce
Directions
Preheat oven to 350 degrees F.
Lightly butter a 9×13 baking dish.
Cook pasta for 8 to 10 minutes in a large pot of boiling water until al dente, and drain.
Heat the olive oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute and set aside.
Melt margarine in the saucepan and mix in the flour, garlic, and basil. Gradually add the milk until thickened. Stir in 1 cup of the mozzarella cheese until melted.
Remove saucepan from heat, and mix in the cooked pasta, mushrooms, and soy sauce.
Transfer everything to the prepared baking dish, and top with the remaining mozzarella cheese.
Back 20 minutes in the preheated oven, until bubbly and lightly brown.
Be the first to comment