Creamy Skillet Penne With Mushrooms and Asparagus |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
1 tablespoon olive oil |
10 ounces sliced white mushrooms |
salt |
ground black pepper |
1 shallot, minced |
1/2 ounce dried porcini mushrooms, rinsed and minced |
1 teaspoon minced fresh thyme |
6 garlic cloves, minced |
1/2 cup dry white wine |
3 1/2 cups water |
1 cup heavy cream |
8 ounces penne |
1 lb asparagus, trimmed and cut into 1 inch lengths |
1/2 cup grated parmesan cheese |
Directions:
1. Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
2. Add in white mushrooms and 1/2 teaspoon salt; cook until mushrooms are browned, about 8 minutes.
3. Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Stir in wine and simmer until almost dry, about 1 minute.
6. Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
7. Add in asparagus and cook until tender, about 3 minutes.
8. Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.
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