Penne rigate with mushrooms and white sauce

Name: Penne rigate with mushrooms and white sauce - Milena O.
Ingredients: 400 g penne rigate; 280 g sliced Bonduelle mushrooms; 4 tablespoons 12% fat sour cream; 100 g cow cheese; 5 cloves of garlic; olives; salt; pepper; parsley; oregano; oil

Pasta/Pizza - Penne rigate with mushrooms and white sauce by Milena O. - Recipia

There are evenings when I get home and want something quick, but that I truly enjoy. For me, pasta has become the go-to solution whenever I don't feel like spending much time in the kitchen. I often make penne with mushrooms and white sauce, especially since garlic and a bit of cottage cheese are always included. I've tried this recipe in various versions, but over time, I've settled on a simple formula that saves me from any time or inspiration crisis. Quick Info Total time: approximately 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, quick meal for lunch or dinner Ingredients 400 g penne rigate 280 g canned sliced mushrooms (Bonduelle or another brand) 4 tablespoons sour cream (12% fat) 100 g cottage cheese 5 cloves of garlic olives salt pepper parsley oregano oil Preparation method 1. Bring water to a boil in a pot, add salt and a little oil. When it starts to boil, add the pasta and cook according to the package instructions, usually between 10 and 12 minutes. Check occasionally to make sure it doesn't overcook. 2. Drain the pasta in a colander and set it aside until you finish the sauce. 3. Meanwhile, finely chop the garlic and crumble the cottage cheese. 4. Heat a pan and add a little butter (or oil, if you prefer). Sauté the mushrooms for two minutes, then add the chopped garlic. Keep it on low heat for another two minutes to avoid burning the garlic. 5. Pour the sour cream over the mushrooms and mix gently. After a few seconds, add the cottage cheese. Stir until the cheese melts to create a cohesive sauce. 6. Season with salt, pepper, and oregano to taste. 7. Mix the pasta with the sauce directly in the pan or in a larger bowl. 8. Finally, chop the olives finely and sprinkle them over the pasta, along with the chopped parsley. Why I make this recipe often This recipe is one of the simplest pasta options I can make anytime, with ingredients that I usually have on hand in the fridge or pantry. It doesn't take long, doesn't create much mess, and the taste is always to my liking, especially if I add more garlic. It's the kind of dish that works well when friends drop by unexpectedly. Tips and variations Tips Don't leave the garlic on the heat too long; if it burns, it becomes bitter. If you have fresh mushrooms, wash and slice them thinly, but be careful to cook them for a few extra minutes. Don't heat the sauce on high heat after adding the sour cream to prevent it from curdling. Substitutions You can use any type of pasta you have on hand. The cottage cheese can be replaced with ricotta or even a not-too-salty cheese, if that's what you have at home. If you don't want cheese, you can skip it, but the sauce won't be as creamy. Variations Add a handful of fresh spinach to the mushrooms before adding the sour cream. You can also add some halved cherry tomatoes, but only at the end. If you want a stronger flavor, sprinkle some grated Parmesan on top when serving. Serving ideas They can be served immediately, hot. The olives and parsley add a fresh taste and a slightly salty note. They pair well with a simple seasonal salad. Frequently asked questions Can I use fresh mushrooms? Yes, just make sure to wash and slice them thinly. Be careful to cook them for 4-5 minutes in the pan until they reduce before adding the garlic. What type of sour cream is suitable? 12% fat sour cream gives a lighter sauce, but if you want a thicker and creamier sauce, you can use a richer sour cream. Avoid very liquid cooking creams. Can I omit the olives? Yes, the olives are more for decoration and a slightly salty note. If you don't like them, feel free to leave them out. If I don't have cottage cheese, what can I use? You can use ricotta, fresh cheese, or any not-too-salty cheese. Grated cheese can also work, but the taste will be slightly different. Can I make the pasta ahead and keep the sauce separate? You can cook the pasta ahead, but it's best to mix it with the sauce immediately after making it, so it doesn't stick together and absorbs the sauce's flavor well. Nutritional values Estimated values for one serving (out of 4): Calories: approximately 420-470 kcal Protein: 14-18 g Carbohydrates: 65-70 g Fat: 9-13 g Calories may vary depending on the type of sour cream and cheese used. The amount of salt, olives, or cheese can slightly modify the values. Estimates are approximate and also depend on the final amount of sauce absorbed by the pasta. Storage and reheating Pasta with white sauce and mushrooms isn't the best the next day, but it can be stored in the fridge in a closed container for up to 2 days. When reheating, add a tablespoon of milk or water to prevent it from drying out. Reheat on low heat or in the microwave, stirring frequently. That's it – a simple recipe with readily available ingredients that I can make anytime without any hassle.

Penne rigate with mushrooms and white sauce

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