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Penne with Mushrooms

Penne with Mushrooms


"Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells."
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35 m servings 414 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  3. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

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Read all reviews 73
  1. 98 Ratings

Most helpful positive review

This is a great recipe - easy and tasty. Only change I made was to add 3/4 pound peeled/deveined cooked shrimp when the mushrooms were almost done. My picky husband gobbled it down and came bac...

Most helpful critical review

This was just okay. From all the good reviews I was expecting more. I thought it was bland.

Most helpful
Most positive
Least positive

This is a great recipe - easy and tasty. Only change I made was to add 3/4 pound peeled/deveined cooked shrimp when the mushrooms were almost done. My picky husband gobbled it down and came bac...

Perfect. As is so often the case, simple dishes like this are the best! I used a specialty pasta rather than penne, but made no changes or substitutions, just eyeballed ingredients to taste. Fre...

I made this over the weekend, and served it with the "Italian Breaded Pork Chops" recipe from this site. My family loved it! I used baby bellas (as suggested by another reviewer), and added so...

We really liked this. I doubled the recipe for company and added more garlic than called for (LOVE it). I also cut up boneless chicken breasts and cooked them in olive oil to add to the pasta....

this was was so good! loved it! I used the red pepper flake to kick it up. served it with fried tofu, sprinkled with mrs. dash no salt marinade and a little Lawrys fried it in olive oil and it w...

Sooo good! I had made a pizza earlier in the week, so I used sliced portobello mushrooms instead of button mushrooms. Because they were portobellos, I probably only used about 6 oz. of mushrooms...

I loved this dish. I thought it would be bland but it was great. I added two cloves of garlic and salt and peppered to taste and added some garlic powder at the end to taste. Great recipe, thank...

I made this last night for dinner and my husband and kids loved it, even the picky five year old. The only thing I changed was the type of pasta- I used cheese tortellini instead of the penne ...

Thanks for the great recipe. Did everything but add the canned tomatoes and whipping cream. I used the easy alfredo sauce recipe from this site and combined the sauteed veggies. YUM!

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