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Portobello and Spinach Penne with Blue Cheese
Penne pasta tossed with sliced portobello mushrooms, baby spinach, balsamic vinegar, and blue cheese.
servings: 3 to 4
total time: 20 minutes
recipe by: Frankie
Ingredients
- 8 ounces penne pasta
- 3 TBSP olive oil
- 1 shallot, finely diced
- 8 ounces portobello mushroom caps, cleaned and sliced
- 2 medium garlic cloves, minced
- 5 ounces fresh baby spinach leaves, chopped
- 2 TBSP white balsamic vinegar
- 1/4 tsp red pepper flakes
- 2 ounces crumbled blue cheese
- salt & pepper
Directions
- Cook pasta in boiling salted water to al dente according to package directions. Drain the pasta and set aside.
- Heat the oil in a large skillet over medium heat. Add the shallot and portobello slices to the pan and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
- Add the garlic to the pan and cook until fragrant, about 10 seconds. Stir in the spinach, vinegar, red pepper flakes, and 1/2 tsp salt and cook until spinach begins wilting, about 2 minutes.
- Add the cooked pasta and blue cheese to the pan, cook while stirring until the blue cheese begins to melt, about 1 minute. Take off the heat. Season with salt and pepper to taste.
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