Gluten Free Penne with Wild Mushrooms & Spinach

Name: Gluten Free Penne with Wild Mushrooms & Spinach
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pkg (340 g) Catelli Gluten Free Penne; 1/2 (15 g) oz Dried mixed wild mushrooms; 2 (500 mL) cups Hot, no added salt chicken or vegetable broth; 1 (15 mL) tbsp Olive oil; 4 (1 L) cups Chopped mixed fresh mushrooms; 3 Shallots, finely chopped; 3 Cloves garlic, minced; 3/4 (4 mL) tsp Salt; 1/2 (2 mL) tsp Each dried thyme leaves and pepper; 3 (45 mL) tbsp Balsamic vinegar; 1 (15 mL) tbsp Gluten free cornstarch; 5 (1.25 L) cups Baby spinach

Try our new recipe for gluten free Penne with Wild Mushrooms & Spinach; a surefire way to please any crowd!

Healthy Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

30 minutes

Servings

4 servings

Catelli Gluten Free Penne Rigate

Ingredients

4 servings

1 pkg (340 g) Catelli Gluten Free Penne

1/2 (15 g) ozDried mixed wild mushrooms

2 (500 mL) cupsHot, no added salt chicken or vegetable broth

1 (15 mL) tbspOlive oil

4 (1 L) cupsChopped mixed fresh mushrooms

3Shallots, finely chopped

3Cloves garlic, minced

3/4 (4 mL) tspSalt

1/2 (2 mL) tspEach dried thyme leaves and pepper

3 (45 mL) tbspBalsamic vinegar

1 (15 mL) tbspGluten free cornstarch

5 (1.25 L) cupsBaby spinach

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Hydrate dried mushrooms in hot broth for 20 minutes. Drain, reserving mushrooms and broth separately. Finely chop rehydrated mushrooms.

Step 2

Cook penne according to package directions. Meanwhile, heat oil in a large, nonstick skillet set over medium heat. Add dried and fresh mushrooms, shallots, garlic, salt, thyme and pepper. Cook, stirring until browned and tender.

Step 3

Stir reserved broth with balsamic and cornstarch until smooth; stir into skillet. Bring to a boil; reduce heat and simmer until thickened. Add hot cooked penne and spinach, tossing until spinach is wilted. Serve immediately.

Tip

s: – For a more complex sauce, replace 1/2 cup (125 mL) of the chicken broth with white wine. – Make a pasta ‘al forno’ by sprinkling the dish with Swiss cheese and broiling for 2 to 3 minutes or until bubbly. – For a meaty accent, brown 1 1/2 oz (45 g) diced pancetta along with the mushroom mixture.