Best 3 Penne With Grilled Portabellas And Pecorino Recipes
Indulge in a symphony of earthy flavors with our delectable Penne with Grilled Portabellas and Pecorino recipe. This vegetarian delight features succulent grilled portabellas, coated in a savory marinade, paired with tender penne pasta and a creamy pecorino sauce. The rich and nutty flavor of the portabellas, complemented by the sharp and tangy pecorino, creates a harmonious balance in every bite. As a bonus, this recipe includes three additional variations to cater to various dietary preferences and taste buds: a vegan version with a creamy cashew sauce, a spicy arrabbiata sauce for a fiery kick, and a light and refreshing pesto sauce for a burst of fresh basil and pine nuts. Embark on a culinary journey with our Penne with Grilled Portabellas and Pecorino recipe, offering a versatile dish that promises to satisfy even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
PENNE PECORINO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
- Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
- Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
- Remove the pan from the heat and stir in the grated cheese until partially melted.
- Top with freshly ground black pepper and serve immediately.
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
Tips:
- Choose the right mushrooms: Use large, fresh portobello mushrooms for the best flavor and texture.
- Grill the mushrooms properly: Cook the mushrooms over medium-high heat until they are tender and slightly charred. This will bring out their umami flavor.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It will add a rich, fruity flavor to the dish.
- Don't be afraid to experiment with different herbs and spices: The suggested herbs and spices in the recipe are just a starting point. Feel free to add your own favorites to create a unique flavor profile.
- Serve the dish immediately: This dish is best enjoyed fresh out of the pan. The mushrooms will lose their flavor and texture if they are left to sit for too long.
Conclusion:
This penne with grilled portobellas and pecorino is a delicious and easy-to-make vegetarian meal. The mushrooms are grilled to perfection and tossed with a flavorful sauce made with olive oil, garlic, white wine, and herbs. The pecorino cheese adds a salty and nutty flavor that complements the mushrooms and pasta perfectly. This dish is sure to be a hit with your family and friends.
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