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Easy mushroom, fennel & sage pasta is an easy dish that is on the table in about 20 minutes. Perfect for those busy weeknights and also makes delicious leftovers for lunch the next day.
Now that the new school season is in full swing, everyone is busy with work, school and just our lives in general. All of this makes it really difficult to find time for a nutritious and most importantly, a quick and easy meal. This is where Barilla® pasta comes in. They say that the Mediterranean diet is the best way to eat which consists of healthy fats like olive oil and vegetables. With the addition of a moderate serving of lean protein we can all enjoy a delicious and healthy lifestyle and Barilla pasta is an important part of this. It seems to work for all the beautiful people in Spain and Italy, so sign me up. Barilla have a whole range of different types of pasta like Barilla® protein plus, Barilla® gluten-free and Barilla® whole grain, so you can tailor your pasta dishes according to dietary needs. You can learn more about Barilla® products by clicking > here.
For todays recipe, I chose Barilla® Protein Plus Penne. An all natural pasta which is perfect for this vegetarian recipe with 17 grams of protein I know that I am getting the necessary nutrients even though this is a vegetarian dish. I like to eat meat free a couple of times a week and I know that I can still get the necessary protein from the pasta. On the table in just 20 minutes, this easy pasta dish incorporates earthy mushrooms and seasonal ingredients like fennel and sage for a flavorful meal. Pasta is my go-to when I want to get a quick and nutritious meal on the table and to help you with this easy recipe, I’ve put together a step-by-step picture tutorial as well as a handy step-by-step video.
We are all at Target at least once a week for all of our supplies, so the next time you’re there check out the pasta aisle and pickup some Barilla pasta. Before you go, don’t forget to download the Target cartwheel app. Cartwheel is a free savings program, just choose the items you want to purchase and scan the barcode from your smartphone at checkout. Start saving by using the Barilla pasta 5% savings here (expires 10/29) > Cartwheel.
I’ve created a video tutorial so you can see the recipe being made. Just press play!
- 8 ounces Barilla® Protein plus penne pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 12 ounces mushrooms sliced
- 1 medium shallot chopped
- 2 cups fennel chopped, reserve the green tops for garnish
- 2 garlic cloves finely chopped or grated
- 2 tablespoons fresh sage chopped
- 1/2 cup vegetable stock
- 1/2 cup freshly grated Parmesan cheese plus 1/4 cup for garnish
Bring a large pan of water to a boil.
Meanwhile to a large skillet, add olive oil and butter over medium heat.
Add the mushrooms and cook until they brown, about 10 minutes.
Add the pasta to the boiling water and cook for 11 minutes.
Add the shallots and fennel and cook until they start to soften, about 5-7 minutes.
Stir in the garlic and cook for 1 minute then add the sage and cook for another minute until fragrant.
Add the salt and pepper and stir.
Add the vegetable stock and mix well, simmer until slightly reduced, about 3 minutes.
Stir in the 1/2 cup parmesan cheese.
Drain the pasta and mix the cooked pasta into to the mushrooms and mix well.
Serve garnished with fresh fennel greens and 1/4 cup Parmesan.