Mushroom, Sage & White Wine Penne

February 26, 2018

Mushroom, Sage & White Wine Penne


Servings: 6
Prep Time 35 minutes
Website Lite House Foods



  • 2 tablespoons Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 tablespoon fresh garlic, chopped
  • 1 shallot, chopped
  • 1 pound whole wheat penne pasta
  • 1 teaspoon fresh sage, chopped
  • 2 1/2 cups Cremini Mushrooms, sliced
  • Salt & Pepper to taste
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1/2 teaspoon red pepper flakes
  • 2 ounces fresh Parmigiano-Reggiano cheese



1. Prepare pasta according to the package directions for al dente. Reserve 1/2 cup of the cooking water.

2. Heat the olive oil in a large pan over medium heat. Add in the garlic and shallot and saute for 2 minutes.

3. Add in the mushrooms and saute for 2 minutes. Stir in the white wine, salt, pepper, and red pepper flakes. Continue to cook down the mushrooms and allow the wine to absorb, about 5 minutes. Stir in the chicken broth and continue to simmer to allow the broth to cook down, about 5 minutes. Stir in the cooked pasta and sage. If the pasta seems dry, add in some of the cooking water.

4. Place the pasta on a serving platter and top with Parmigiano-Reggiano cheese. Sprinkle with fresh cracked pepper, if desired.

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