Creamy Mushroom Parmesan Penne

Ingredients

• • Button mushroom - 200 grams
• • Hot water - 2 cups
• • Olive oil - 3 tablespoons
• • Garlic cloves (minced) - 2
• • Bay leaf - 1
• • White wine (dry) - 1/3 cup
• • Penne pastas - 2 cups
• • Vegetable stock - 1 cup
• • Whipping cream - ¼ cup
• • Parmesan cheese (freshly grated) - ½ cup
• • Butter - 2 tablespoons
• • Salt - as required
• • Pepper (grounded) - 1 teaspoon
• • Italian seasoning mixes - 1 teaspoon

Method

• 1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• 2. Heat olive oil in heavy large pot over medium-high heat.
• 3. Add button mushrooms, minced garlic and bay leaf.
• 4. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes.
• 5. Add white wine and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute.
• 6. Season mushroom mixture to taste with salt and pepper.
• 7. Mix vegetable stock and whipping cream into mushroom mixture and simmer 3 minutes.
• 8. Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat.
• 9. Cook until sauce coats pasta, stirring frequently, about 2 minutes.
• 10. Season to taste with salt and pepper.
• 11. Serve, passing additional grated parmesan separately.