Creamy Pasta with Mushrooms and Olives

Name: Creamy Pasta with Mushrooms and Olives
Prep time: 10M
Total time: 30M
Yield: 4 Servings
Ingredients: 1 lb. penne pasta; ¼ cup GOYA® Extra Virgin Olive Oil; ½ lb. cremini mushrooms, sliced; 1 medium onion, diced; 1 tbsp. GOYA® Minced Garlic; 1 tbsp. finely chopped fresh thyme; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided; ¼ cup dry white wine; 1 cup 35% heavy cream; 1 cup GOYA® Manzanilla Olives Stuffed with Pimientos, sliced; ¼ cup grated Parmesan cheese; 2 tbsp. finely chopped fresh chives

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With meaty mushrooms and olives, this rich pasta makes a speedy vegetarian dish that’s sure to please any hungry crowd for dinner.

Total Time

30m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 lb.

penne pasta

¼ cup

GOYA® Extra Virgin Olive Oil

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½ lb.

cremini mushrooms, sliced

medium onion, diced

1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

finely chopped fresh thyme

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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¼ cup

dry white wine

1 cup

35% heavy cream

1 cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

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¼ cup

grated Parmesan cheese

2 tbsp.

finely chopped fresh chives

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Directions

Kitchen View

Step 1

Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

Step 2

Meanwhile, heat oil in large skillet set over medium-high heat; cook mushrooms, onion, garlic, thyme, and 1/4 tsp Adobo seasoning for 5 to 8 minutes or until starting to brown. Stir in wine; bring to boil. Stir in cream; bring to boil. Cook for 4 to 5 minutes or until thickened and reduced.

Step 3

Add pasta, olives, reserved cooking liquid and remaining Adobo seasoning to skillet; cook, tossing until pasta is well coated. Stir in Parmesan; sprinkle with chives. Note: Substitute chicken or vegetable broth and a splash of lemon juice for white wine.