Best 10 Penne With Grilled Portabellas And Pecorino Recipes

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Penne pasta with grilled portobello mushrooms, pecorino cheese, and a creamy sauce is a delightful and flavorful dish that is sure to impress. The earthy flavor of the grilled portobellas pairs perfectly with the rich and nutty pecorino cheese, while the creamy sauce brings it all together. This dish is perfect for a weeknight meal or a special occasion, and it is sure to become a favorite. The combination of flavors and textures is sure to tantalize your taste buds and leave you wanting more. So gather your ingredients and get ready to create this delicious and satisfying pasta dish.

Here are our top 10 tried and tested recipes!

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA



Penne with No-Cook Tomato Sauce and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 clove garlic, smashed
1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped
1/4 teaspoon dried oregano
Freshly ground pepper
10 ounces penne
3/4 cup pearl-size mozzarella balls, drained (about 4 ounces)
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
  • Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
  • Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams

PENNE WITH GRILLED OKRA AND GREEN BEANS



Penne with Grilled Okra and Green Beans image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 ounces okra, trimmed and halved lengthwise
8 ounces green beans, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup panko breadcrumbs
Finely grated zest of 1 lemon
12 ounces penne rigate
1/3 cup grated parmesan cheese
2 cloves garlic, minced
1 cup fresh basil

Steps:

  • Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.
  • Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.

Nutrition Facts : Calories 560, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 6 milligrams, Sodium 387 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams

PENNE PECORINO



Penne Pecorino image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 5

2 large yellow onions, halved and thinly sliced
12 ounces penne pasta
1 1/2 cups grated Pecorino Romano cheese
Salted butter
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
  • Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
  • Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
  • Remove the pan from the heat and stir in the grated cheese until partially melted.
  • Top with freshly ground black pepper and serve immediately.

PENNE WITH PANCETTA, PECORINO, AND BLACK PEPPER



Penne with Pancetta, Pecorino, and Black Pepper image

Number Of Ingredients 6

2 tablespoons pork lard or olive oil
4 ounces sliced Italian bacon (guanciale or pancetta), about 1/8 inch thick, chopped into tiny bits
salt
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano cheese
1/2 teaspoon freshly ground black pepper or more to taste

Steps:

  • 1 In a skillet large enough to hold all of the cooked pasta, heat the lard or olive oil over medium heat. Add the guanciale or pancetta, and cook, stirring frequently, 10 minutes or until crisp and golden brown. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 3 Pour the pasta into the skillet and toss it with the cheese, pepper, and a couple of tablespoons of the water until the pasta is well coated. Serve immediately with more pepper, if desired. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)



Penne Portabella (Copycat of Pasta Pomodoro's Dish) image

I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.

Provided by JMigs0

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large portabella mushroom, sliced
1 tablespoon extra virgin olive oil
1 lb mild Italian sausage
1/4 cup dry white wine
1/3 cup cream
3 garlic cloves, thinly sliced
1 lb cooked penne or 1 lb bow tie pasta
3/4 ounce porcini mushroom, dried
1/2 cup hot water, only as needed (or more)
1 1/2 cups baby arugula leaves or 1 1/2 cups baby spinach leaves
2 -3 tablespoons parmesan cheese, shredded (optional)
salt and pepper (optional)

Steps:

  • Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
  • Prepare the sausage according to package directions (cooked throughly and browned), drain.
  • Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
  • Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
  • Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
  • Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.

Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4

PEPPERED PORTOBELLO PENNE



Peppered Portobello Penne image

Meaty mushrooms and a kickin' hot cheese sauce take this simple pasta toss from drab to fab! My family thinks it tastes just like a restaurant dish. - Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 cups uncooked penne pasta
4 large portobello mushrooms, stems removed, halved and thinly sliced
2 tablespoons olive oil
1/2 cup heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded pepper jack cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.

Nutrition Facts : Calories 503 calories, Fat 28g fat (13g saturated fat), Cholesterol 71mg cholesterol, Sodium 632mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

PENNE WITH GRILLED TOMATOES AND EGGPLANT



Penne with Grilled Tomatoes and Eggplant image

Categories     Cheese     Pasta     Tomato     Picnic     Vegetarian     Backyard BBQ     Eggplant     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1 pound tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh Italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
1/4 cup freshly grated pecorino Romano cheese (about 1 ounce)

Steps:

  • Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
  • Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
  • Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • 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.
  • 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.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

PENNE WITH CHICKEN, PORTABELLA & PEPPERS



Penne With Chicken, Portabella & Peppers image

This is something I came up with to have a restaurant style pasta dish at home. You can vary the sauce used, in order to change the recipe. It also works great with a red pepper sauce or an alfredo sauce. I used to use white mushrooms, but the potabellos really brought it to the next level.

Provided by Paul Elliott

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

350 g penne pasta
3 boneless skinless chicken breasts
1/4 cup red wine
3 garlic cloves
1/2 Spanish onions or 1/2 vidalia onion, thickly diced
1/2 red pepper, thickly sliced
1/2 green pepper, thickly sliced
2 portabella mushroom caps, thickly sliced
1 roma tomato, diced
2 tablespoons olive oil
2 cups marinara sauce (I use recipe no. 95168)

Steps:

  • Cut up chicken into bite sized pieces.
  • Marinate in wine and 1 crushed clove of garlic for 1 hour.
  • Cook pasta according to package instructions and set aside.
  • Chop up all vegetables.
  • In large skillet heat 1 Tbsp olive oil on med high.
  • Add chicken and stir-fry until it just turns opaque.
  • Remove chicken and set aside.
  • Heat remaining olive oil and add onions and mushrooms.
  • Stir-fry about 5 minutes.
  • Add peppers and stir-fry about 5 minutes.
  • Add tomato and stir fry about a minute.
  • Put chicken back in for about 2 minutes.
  • Add in marinara sauce and stir to coat everything.
  • Add in cooked penne noodles and stir in for a minute.
  • Serve and enjoy.

Nutrition Facts : Calories 604.1, Fat 12.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 667, Carbohydrate 90.3, Fiber 11.7, Sugar 13.9, Protein 31.1

PENNE WITH PORTABELLA MUSHROOMS AND FENNEL



Penne with Portabella Mushrooms and Fennel image

Portabellas take top billing in this 30-minute meatless main dish. Delizioso!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

2 1/2 cups uncooked penne pasta (about 8 oz)
2 tablespoons olive oil
1 package (8 oz) portabella mushrooms, halved, sliced
1 bulb fennel, trimmed, cut into 1-inch slices
2 cloves garlic, finely chopped
1 jar (1 lb 8 oz) Muir Glen™ Organic Tomato Sauce chunky (any meatless variety)
1 can (15 oz) Progresso™ cannellini beans, drained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1/2 cup grated Asiago or Parmesan cheese
Fennel leaves, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
  • Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.

Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 14 g, TransFat 0 g

Tips for a Perfect Penne with Grilled Portabellas and Pecorino:

  • Choose the Right Pasta: Penne is a great choice for this dish as it holds the sauce well and is sturdy enough to stand up to the grilled portabellas. However, you can use any short pasta shape you like, such as rigatoni, fusilli, or rotini.
  • Grill the Portabellas to Perfection: To get the best flavor from the portabellas, grill them over medium-high heat until they are tender and slightly charred. You can also cook them in a grill pan or on a griddle.
  • Use Fresh Herbs: Fresh herbs like thyme, oregano, and basil add a burst of flavor to this dish. Chop them finely and add them to the sauce at the end of cooking.
  • Don't Overcook the Pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Al dente pasta is the ideal texture for this dish.
  • Garnish with Pecorino Cheese: Pecorino cheese adds a salty, nutty flavor to this dish. Grate it fresh over the top of the pasta before serving.

Conclusion:

Penne with Grilled Portabellas and Pecorino is a delicious and satisfying pasta dish that is perfect for a weeknight meal or a special occasion. With its grilled portabellas, creamy sauce, and salty pecorino cheese, this dish is sure to please everyone at the table. So next time you're looking for a tasty and easy pasta recipe, give this one a try!

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