Pasta - Penne With Roasted Portobello Mushrooms and Artichoke Sauce

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<mx2 source= " MasterCook 6.0 " date= " February 08, 2001 " >

<Summ>

<Nam>

Penne With Roasted Portobello Mushrooms and Artichoke Sauce

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<RcpE name= " Penne With Roasted Portobello Mushrooms and Artichoke Sauce "

author= " Paul Gayler " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Penne With Roasted Portobello Mushrooms and Artichoke Sauce

 

Recipe By :Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories : Entree Lacto

Pasta Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound portobello mushrooms -- cut into slices 1/4-

12 garlic cloves -- peeled and sliced cr

2 tablespoons olive oil

salt and freshly ground black pepper

1 pound penne

2 tablespoons unsalted butter

2 tablespoons freshly grated parmesan cheese

SAUCE:

4 cooked artichoke bottoms -- rinsed well if canne

1 tablespoon freshly grated parmesan cheese

6 tablespoons olive oil

1 clove garlic -- peeled and chopped

 

Heat oven to 375 degrees. Put the portobellos in a roasting pan with the garlic

cloves, pour the olive oil over them and season with salt and pepper. Roast for

15 to 20 minutes or until the mushrooms are tender and the garlic is soft.

Meanwhile, make the sauce: Put the artichokes, cheese, 2 tablespoons of the oil

and the garlic in a blender and blitz to a purée. Then blend in the rest of the

oil and season with salt and pepper.

 

Cook the penne in plenty of boiling salted water until al dente, then drain

well. Return to the pot, add the butter and then the artichoke sauce. Toss with

the pasta. Season to taste, then trans-fer to a serving bowl and top with the

roasted portobellos and garlic. Finally, sprinkle the Parmesan over them and

serve.

 

Makes 4 to 6 servings

 

Source:

" From " A Passion for Vegetables " "

S(Formatted by):

" Nancy Braswell, Feb-08-2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 325 Calories; 33g Fat (88.7% calories

from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 6mg

Sodium. Exchanges: 1 1/2 Vegetable; 6 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Entree

</CatT>

<CatT>

Lacto

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " portobello mushrooms " unit= " pound " qty= " 3/4 " >

<IPrp>

cut into slices 1/4-inch thick

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 12 " >

<IPrp>

peeled and sliced crosswise

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<IngR name= " penne " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " freshly grated parmesan cheese " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " SAUCE: " code= " S " ></IngR>

<IngR name= " cooked artichoke bottoms " qty= " 4 " >

<IPrp>

rinsed well if canned

</IPrp>

</IngR>

<IngR name= " freshly grated parmesan cheese " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 6 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<DirS>

<DirT>

Heat oven to 375 degrees. Put the portobellos in a roasting pan with the garlic

cloves, pour the olive oil over them and season with salt and pepper. Roast for

15 to 20 minutes or until the mushrooms are tender and the garlic is soft.

Meanwhile, make the sauce: Put the artichokes, cheese, 2 tablespoons of the oil

and the garlic in a blender and blitz to a purée. Then blend in the rest of the

oil and season with salt and pepper.

</DirT>

<DirT>

Cook the penne in plenty of boiling salted water until al dente, then drain

well. Return to the pot, add the butter and then the artichoke sauce. Toss with

the pasta. Season to taste, then trans-fer to a serving bowl and top with the

roasted portobellos and garlic. Finally, sprinkle the Parmesan over them and

serve.

</DirT>

<DirT>

Makes 4 to 6 servings

</DirT>

</DirS>

<Srce>

From & quot;A Passion for Vegetables & quot;

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Feb-08-2001 " />

</RcpE></mx2>