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Mushroom, Toasted Garlic, and Chili Penne

Mushroom, Toasted Garlic, and Chili Penne

Ingredients

  • 4.5 oz.
    Roseli® Cooked Penne
  • .5 oz.
    Cross Valley Farms® Baby Spinach
  • 1 tsp.
    Cross Valley Farms Peeled Shallot, minced
  • 1 tsp.
    Cross Valley Farms Peeled Garlic, shaved on mandoline
  • 2 T
    Cremini Mushrooms, cleaned and sliced
  • 3 oz.
    Roseli Alfredo Sauce
  • 1 oz.
    White Wine
  • 2T
    Glenview Farms® Unsalted Butter
  • 1 oz.
    Water or Chicken Stock

Preparation

  1. Heat 2 T of Canola oil in a saute pan to medium heat. Add in Shallots and Garlic. Toss to coat in oil. Lightly toast, being careful not to burn. 
  2. Add in Mushrooms and sauté until liquid evaporates and mushrooms begin to caramelize. If adding Crushed Red Pepper, add in a pinch at this stage to give the peppers time to develop. 
  3. Deglaze Pan with White Wine. Add in Pasta, Water/Stock and Alfredo Sauce. Sauté to combine. 
  4. Place into serving dish and top with herbs and Parmesan cheese to garnish.

Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens

Serves 1