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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.
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
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
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