Hearty
Whole Wheat Penne with Roasted Mushrooms
Mushrooms get the high-heat oven treatment until they shrink and caramelise, then meet whole wheat penne in a garlicky lemon pan sauce. Earthy, hearty, deeply savoury — the meat-free dinner that feels properly substantial.
Ingredients
- 400gCibo di Italia Whole Wheat Penne
- 600gmixed mushrooms — button, chestnut, oyster — torn into bite pieces
- 5tbspolive oil
- 1tbspbalsamic vinegar
- 30gbutter
- 4piecesgarlic cloves — finely sliced
- 2tspfresh thyme leaves
- 1tbsplemon zest
- 1tbsplemon juice
- 50gparmesan — finely grated
- 1piecesmall handful flat-leaf parsley — chopped
- to tastesalt and black pepper
Method
Step 1.Heat the oven to 220°C fan. Tip the mushrooms onto a large baking tray. Toss with 3 tbsp olive oil, balsamic vinegar, 1 tsp salt and pepper.
1 min
Step 2.Roast for 22 minutes, shaking the tray once at the halfway mark, until shrunken and deeply caramelised.
22 min
Step 3.Bring 4 litres of salted water (2 tbsp salt) to a boil. Cook the whole wheat penne for 10 minutes for al dente.
10 min
Step 4.In a wide pan, melt the butter with the remaining 2 tbsp olive oil over medium heat. Add the garlic and thyme; cook 90 seconds until fragrant.
2 min
Step 5.Scoop out a mug of pasta water. Drain the penne and add to the garlic pan with the roasted mushrooms.
1 min
Step 6.Toss everything together over low heat with the lemon zest, lemon juice and half the parmesan. Add pasta water by the splash until silky.
2 min
Step 7.Stir through most of the parsley and adjust the seasoning.
1 min
Step 8.Serve in warm bowls with the rest of the parmesan and parsley on top.
Goes well with
Sparkling water with a strip of orange peel and a bruised rosemary sprig.
Charred kale or cavolo nero with lemon and chilli.
Dark chocolate mousse with a few flakes of sea salt.
The pasta we used
Cibo di Italia Whole Wheat Penne
500g · Cooks in 10–12 minutes · Serves ~5
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