Mushroom and Red Wine Penne

Ingredients

• 227 g tam buğday kalem (penne) makarna · 827 kcal
• 2 yemek kaşığı zeytinyağı · 286 kcal
• 227 g beyaz mantar, yıkanmış ve dilimlenmiş · 258 kcal
• Yarım su bardağı piyazlık doğranmış soğan · 34 kcal
• 1 yemek kaşığı ezilmiş sarımsak · 15 kcal
• 6 yemek kaşığı sek kırmızı şarap · 88 kcal
• 1 su bardağı az tuzlu tavuk suyu · 27 kcal
• Çeyrek çay kaşığı tuz
• Çeyrek çay kaşığı karabiber
• 1 tatlı kaşığı kuru kekik · 3 kcal
• 4 yemek kaşığı rendelenmiş parmesan peyniri · 134 kcal

Method

1. Bring a large pot of water to a boil and cook the whole-wheat penne according to the package directions (about 8 minutes), then drain.
2. While the pasta cooks, heat the olive oil in a large nonstick pan over medium heat and sauté the sliced mushrooms for 5 minutes until lightly browned.
3. Add the sliced onion and minced garlic to the mushrooms, and cook for 3 minutes, stirring occasionally.
4. Pour in the red wine, scraping up any flavorful browned bits from the bottom of the pan, then stir in the chicken broth, salt, pepper, and dried thyme.
5. Stir the drained pasta into the mushroom mixture and simmer for about 3 minutes until all the moisture is absorbed and the flavors meld.
6. Divide into plates and top each portion with a tablespoon of shredded parmesan cheese before serving.

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