Penne with Creamy Wild Mushroom Sauce

Penne with Creamy Wild Mushroom Sauce - July 30th, 2012

Tonight's meal was supposed to be Thai Coconut Shrimp, but I apparently don't have the can of coconut milk that I thought I did. Niall is going to pick some up tomorrow so we can have that for supper then.

In any case, Niall wanted me to make this one instead. I was immediately on-board as I heart mushrooms!

Penne with Creamy Wild Mushroom Sauce - page 87

"Pasta dishes are a staple of many homes, but this one is far from ordinary! The combination of dried and fresh mushrooms along with ricotta cheese gives it a savory creaminess the whole family will rave about!"

I again didn't use the dried variety of wild mushrooms. Kinda forgot when grocery shopping and picked up a combo package of already sliced shiitake, mini portobello, and cremini mushrooms. These worked great though. For the liquid that would have been made when re-hydrating the dried mushrooms, I just made some vegetable bouillon to replace it.

Another dish that used the food processor. I was at first worried that not all the ingredients would fit inside for me to pulse the sauce, but it was just the right size.

This was a quick and easy recipe. I'm loving this quick and easy bit for sure, especially when it produces such delicious meals.

I perhaps made abit too much pasta (I have a bad habit of just pouring the pasta out of the box and into the pot, and in-the-process over-estimating how much I'll need). Even with the high ratio of pasta to sauce, this was really good. Mushrooms, mushrooms, and mushrooms...need I say more? The sauce was nice, creamy, and flavourful. Delightful.

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