Penne Pasta with Sun-dried Tomato and Portobello Mushroom Sauce
Prep time: 15 minutes (Cooking Time: 15 to 20 minutes)
What makes this recipe healthy is that what is omitted is as important as what it contains. Some pasta dishes with a simple marinara sauce can still use a lot of oil. People on a restricted fat diet can feel good about eating this dish because it uses only a small amount of fat — olive oil — which is monounsaturated.
- 1 1/2 cups hot water Add to list
- 3/4 cup sun-dried tomatoes Add to list
- 12 ounces dried whole-wheat pasta Add to list
- 1 tablespoon olive oil, divided Add to list
- 2 portobello mushrooms, sliced Add to list
- 1 1/2 cups crimini mushrooms, thinly sliced Add to list
- 4 cloves garlic, minced or pressed Add to list
- 1 cup bite-sized chopped asparagus Add to list
- 1 tablespoon chopped fresh oregano Add to list
- 1/4 cup chopped fresh basil Add to list
- Salt and pepper, to taste Add to list
- 1/2 teaspoon red pepper flakes, or to taste (optional) Add to list
Bring 1 1/2 cups water to a boil. Turn off the heat and add the sun-dried tomatoes. Let sit for 30 minutes. Remove tomatoes and slice, reserving the water.
Bring 4 to 6 quarts fresh water to a boil in a large pot set over high heat. Add pasta and cook until al denté, according to package directions, 8 to 10 minutes. Strain and set aside.
Heat 1/2 tablespoon olive oil in a skillet over medium heat. Sauté portobello and crimini mushrooms until browned, about 10 minutes. Add garlic and sauté for 1 additional minute. Add sun-dried tomato water and cook over medium-low heat until the sauce has reduced and thickened, 10 to 12 minutes.
About 4 minutes before serving, stir in sun-dried tomatoes, asparagus, oregano and basil and continue to cook over medium-low heat. Stir in cooked pasta. Season with salt, pepper and red pepper flakes.
Drizzle with the remaining olive oil and serve.
Pass grated Parmesan or crumbled feta on the side, if you like.
Recipe by, Registered Dietician and Bastyr University graduate
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