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Penne with Portabella Mushrooms and Fennel

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Portabellas take top billing in this 30-minute meatless main dish. Delizioso!
Updated Feb 21, 2017
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Ingredients

  • 2 1/2 cups uncooked penne pasta (about 8 oz)
  • 2 tablespoons olive oil
  • 1 package (8 oz) portabella mushrooms, halved, sliced
  • 1 bulb fennel, trimmed, cut into 1-inch slices
  • 2 cloves garlic, finely chopped
  • 1 jar (1 lb 8 oz) Muir Glen™ Organic Tomato Sauce chunky (any meatless variety)
  • 1 can (15 oz) Progresso™ cannellini beans, drained
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 1/2 cup grated Asiago or Parmesan cheese
  • Fennel leaves, if desired

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
  • 3
    Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use any beans you like in this recipe. Try great northern beans, garbanzo beans or kidney beans.
  • tip 2
    Serve with crusty French bread or whole-grain dinner rolls and a spinach salad with raspberry vinaigrette.

Nutrition

490 Calories, 15g Total Fat, 16g Protein, 73g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
900mg
38%
Potassium
940mg
27%
Total Carbohydrate
73g
24%
Dietary Fiber
8g
34%
Sugars
14g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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