Creamy Pasta with Mushrooms and Olives

Creamy Pasta with Mushrooms and Olives

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

Total Time

30m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 lb.

<p>penne pasta</p>

¼ cup

GOYA® Extra Virgin Olive Oil

½ lb.

<p>cremini mushrooms, sliced</p>

1

<p>medium onion, diced</p>

1 tbsp.

GOYA® Minced Garlic

1 tbsp.

<p>finely chopped fresh thyme</p>

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

¼ cup

<p>dry white wine</p>

1 cup

<p>35% heavy cream</p>

1 cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, sliced

¼ cup

<p>grated Parmesan cheese</p>

2 tbsp.

<p>finely chopped fresh chives</p>

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Directions

Step 1

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

Step 2

<p>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.</p>

Step 3

<p>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.</p> <p><strong>Note: </strong><br /> Substitute chicken or vegetable broth and a splash of lemon juice for white wine.</p>

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil

Minced Garlic

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper

Manzanilla Spanish Olives Stuffed with Minced Pimiento

Manzanilla Spanish Olives Stuffed with Minced Pimiento

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Recipe Tags

Under 30 minutes

Creamy Pasta with Mushrooms and Olives

Prep Time: 10m

Total time: 30m

Yields: 4 Servings

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

Ingredients

1 lb.

<p>penne pasta</p>

¼ cup

GOYA® Extra Virgin Olive Oil

½ lb.

<p>cremini mushrooms, sliced</p>

1

<p>medium onion, diced</p>

1 tbsp.

GOYA® Minced Garlic

1 tbsp.

<p>finely chopped fresh thyme</p>

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

¼ cup

<p>dry white wine</p>

1 cup

<p>35% heavy cream</p>

1 cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, sliced

¼ cup

<p>grated Parmesan cheese</p>

2 tbsp.

<p>finely chopped fresh chives</p>

Directions

Step 1

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

Step 2

<p>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.</p>

Step 3

<p>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.</p> <p><strong>Note: </strong><br /> Substitute chicken or vegetable broth and a splash of lemon juice for white wine.</p>

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