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Ingredients

  • 8 oz Penne Pasta
  • 2 Tbs Badia Extra Virgin Olive Oil
  • ½ Cup Shallots
  • 1 Cup Slices Mushrooms
  • 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
  • 2 ½ cups heavy cream

Directions

  • Cook Penne in a pot of water with 2 Tbs 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
  • Cook for 1 –minute
  • Add the mushrooms
  • Cook until the mushrooms are soft
  • Add the Badia Roasted Garlic, Badia Salt, Badia 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
  • Serves 4

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