Penne rigate with mushroom and butter

Category: Macaroni dishes
Preparation: 60 minutes

»»200 gr champignon

»»250 gr Penne Rigate Saville paste

»» filtered parmesan

»» Fresh rosemary

»» Garlic (half clove)

»»100 gr butter

»» vegetable sauce


»»Grinded black pepper

»»Olive oil

  • First prepare mushrooms, peel shampinions, clean them well and cut them thinly.
  • Fry in olive oil until becoming semi-cooked during 10 minutes.
  • Slice fresh rosamarine piece by piece.
  • Add olive oil to the hot frying-pan.
  • Boil water for penne Rigate Savile.
  • Add divided garlic to the oil and fry a little.
  • Then add mushroom and fry until cooking semi-finished.
  • It takes about 10 minutes on medium heat.
  • After water boiled, boil Penne rigate Saville paste 1 or 2  minutes  less than on the packet.
  • Add half scoop vegetable broth onto mushrooms.
  • If there is no vegetable broth you can use from beef broth instead of it.
  • To evaporate broth, boil it with mushrooms for 3 minutes at the same frying-pan. Then add there butter and wait for 2 minutes.
  • Mix and add rest of the broth onto it gradually. Wait for 5 minutes. Add water or pepper to the taste.
  • Filter water of paste and add it onto prepared mushrooms then fry it for 2 minutes.
  • At this time, add filtered parmesan on it and mix them.