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Penne w/ Portobellos & Artichoke Sauce




Source of Recipe


Full title is "Penne Pasta with Portobello Mushrooms and Artichoke Sauce" from Paul Gayler


Recipe Introduction


Submitted by Pattie (pattier2000)


List of Ingredients




3/4 lb. Portobello mushrooms cut into slices ¼” thick
12 garlic cloves peeled and sliced crosswise
2 T olive oil
salt/pepper to taste
1 lb. Penne pasta
2 T unsalted butter
2 T freshly grated Parmesan cheese
SAUCE:
4 cooked artichoke bottoms (rinse well if canned)
1 T freshly grated Parmesan cheese
6 T olive oil
1 clove garlic peeled and chopped


Recipe



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/pepper.

Roast for 15-20 minutes or until the mushrooms are tender and the garlic is soft.

Meanwhile, make the sauce: Put the artichokes, cheese, 2 T of the oil and the garlic in the blender and blitz to a puree. Then blend in the rest of the oil and season with salt/pepper.

Cook the penne in plenty of boiling salted water until al dente and then drain. Return to the pot, add the butter and then the artichoke sauce. Toss with the pasta. Season to taste and transfer to a bowl and top with the roasted portobellos and garlic and sprinkle with parmesan cheese.