Best 3 Penne Con Funghi E Melanzane Recipes
Penne con funghi e melanzane, also known as penne with mushrooms and eggplant, is a delicious and versatile Italian pasta dish. It is a classic combination of flavors that can be found in many restaurants and homes across the country. The dish is made with penne pasta, sautéed mushrooms, roasted eggplant, and a creamy tomato sauce. It can be served as a main course or as a side dish. With its combination of flavors and textures, penne con funghi e melanzane is sure to be a hit with family and friends.
Here are our top 3 tried and tested recipes!
PENNE CON FUNGHI E MELANZANE
This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish.
Provided by Be Nutritious
Categories One Dish Meal
Time 1h20m
Yield 4 bowl, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
- After 1 hour clean the eggplant under cold running water and pat dry.
- Chop the eggplant and mushrooms into cubes.
- In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
- Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
- Meanwhile cook the pasta according to a package instructions.
- Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
Nutrition Facts : Calories 429.4, Fat 9.5, SaturatedFat 5, Cholesterol 24.2, Sodium 35, Carbohydrate 75.9, Fiber 13.6, Sugar 5.3, Protein 9
PENNE CON FUNGHI E MELANZANE
Steps:
- Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have. After 1 hour clean the eggplant under cold running water and pat dry. Chop the eggplant and mushrooms into cubes. In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes. Meanwhile cook the pasta according to a package instructions. Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
PASTA MELANZANA
One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.
Provided by SPEARL20
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
- Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
- Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.6 g, Cholesterol 24.1 mg, Fat 22.3 g, Fiber 5.5 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 329 mg, Sugar 4 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
- Choose the Right Pasta: Penne is a great choice for this recipe, but you can also use other short pasta shapes like rigatoni or fusilli.
- Cook the Pasta Al Dente: This means cooking the pasta until it is still slightly firm to the bite. This will help it hold its shape and texture in the sauce.
- Sauté the Vegetables: Sautéing the mushrooms and eggplant in olive oil will help to bring out their flavor and give them a slightly caramelized texture.
- Use Fresh Herbs: Fresh herbs like basil and parsley add a bright, aromatic flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't Overcook the Sauce: The sauce should be cooked just until the vegetables are tender and the flavors have melded together. Overcooking the sauce will make it watery and bland.
- Serve Immediately: Penne con Funghi e Melanzane is best served immediately, while the pasta is still hot and the sauce is flavorful.
Conclusion:
Penne con Funghi e Melanzane is a delicious and versatile pasta dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables, and it is also a good source of protein and fiber. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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