This recipe is from the RSVP section of an old Bon Appétit and it is a keeper! Its ingredients are simple enough but work in perfect harmony: the meaty, earthy portabellas, the heat of the garlic, the pungency of the rosemary, and the saltiness of the parmesan are all together heavenly. Though the recipe calls for penne, any pasta will do; it would be just as lovely with fettuccini and a dash of cream!

Recipe by: Bon Appétit
Serves: serves 2-4
Prep Time: Quick & Easy


1 tablespoon salted butter

1 tablespoon extra virgin olive oil

6-8 ounces portobello cap mushrooms, stemmed and sliced

2 large cloves of garlic, minced

2 teaspoons rosemary

1 1/3 cup chicken or vegetable broth

2.5 tablespoons dry white wine

8 ounces campari tomatoes, chopped

1/2 lb whole wheat penne rigate

1/2 lb spinach, bunched

½-3/4 cup lactose-free parmesan block, grated

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1. Melt butter and oil in large skillet.

2. Add portabella mushrooms, garlic and 1 t rosemary. Sauté until tender.

3. Transfer mixture to bowl and add broth to skillet. Heat until just boiling.

4. Add reserved mushroom mixture and white wine and simmer 5 minutes.

5. Add remaining rosemary and tomatoes, and simmer until sauce thickens, about 10 minutes.

6. Cook and drain pasts (according to package directions).

7. Add spinach, remaining beef broth, mushroom sauce and cheese.