Creamy Pasta with Mushrooms and Olives

Creamy Pasta with Mushrooms and Olives
Creamy Pasta with Mushrooms and Olives

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La Cocina Goya

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

  • Ingredients
  • Directions

1 lb.

penne pasta

½ lb.

cremini mushrooms, sliced


medium onion, diced

1 tbsp.

GOYA® Minced Garlic

1 tbsp.

finely chopped fresh thyme

¼ cup

dry white wine

1 cup

35% heavy cream

¼ cup

grated Parmesan cheese

2 tbsp.

finely chopped fresh chives


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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.


Substitute chicken or vegetable broth and a splash of lemon juice for white wine.

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