Ingredients
- 8 oz Penne Pasta
- 2 tbsp Badia Extra Virgin Olive Oil
- ½ cup Shallots
- 1 cup Mushrooms, sliced
- 1 cup Baby Bella Mushrooms, sliced
- 1 ½ cups lightly Salted Butter
- 2 tsp Badia Roasted Garlic Powder
- 1 tsp Badia Sea Salt
- ½ tsp Badia Black Pepper
- 2 ½ oz Gruyere Cheese
- 1 cup Badia Bread Crumbs with Complete Seasoning®
- 2 ½ cups Heavy Cream
Directions
- Cook Penne in a pot of water with 2 tbsp Badia Extra Virgin Olive Oil
- Cook Pasta for 10 minutes or until al dente
- Drain in a colander and cool in a bowl of ice water
- When cool drain well
- ½ cups Shallots cut in half and julienne.
- 1 cup full sliced Mushrooms
- 1 cup Baby Bella’ Mushrooms sliced
- In a large skillet add the butter, when melted add the shallots and cook for 1 minute
- Add the mushrooms, cook until the mushrooms are soft
- Add the Badia Roasted Garlic, Badia Sea Salt, Badia Black Pepper
- Mix well and add the cream
- Keep mixing until the sauce is slightly thickened
- Remove from heat
- Mix the Badia Bread Crumbs with the 2 ½ oz Gruyere Cheese
- Add the pasta to the skillet and mix well
- Sprinkle the Badia Bread Crumbs and Cheese mix over the top
- Put the skillet in a pre-heated 375 degree oven for 8 minutes or until the pasta with the sauce starts bubbling
