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–+ servings
5-ingredient penne pasta

Easy 5 Ingredient Penne Pasta

Kristina Cadelina
This easy 5-Ingredient Penne Pasta dish is not only delicious but it is also vegetarian and vegan.This dish is great for busy weeknights and anyone who wants some meatless Monday inspiration. All you need is portobello mushrooms, spinach, sun dried tomatoes in olive oil and Italian seasoning. It will be on your dinner table in under 30 minutes!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Lunch
Cuisine Italian, Vegetarian
Servings 4
Calories 394 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil extra virgin
  • 12 ounces gluten free penne or penne of your choice
  • 3 portobello mushrooms rinsed, stems removed and patted dry
  • 2 cups spinach leaves
  • 1/2 cup sun dried tomatoes in olive oil
  • 1 teaspoon Italian seasoning
  • kosher salt as needed

Instructions
 

  • In a large pot of salted water, start by cooking the penne according to the package directions. While the pasta cooks, start on the mushrooms.
  • Preheat the grill pan, over medium-low heat then add the olive oil. Season the portobello mushrooms on both sides with a touch of salt and Italian seasoning. Then add them to the pan, flipping every 5 minutes. Total cook time for the mushrooms should be about 17-18 minutes. The mushrooms will be done when you press on the center with the tongs and it is juicy and more soft.
    Remove from pan and set aside. Slice or cube when adding to the pasta.
  • When the penne is al dente, drain the pasta water and then add it back to the pan.
  • Add the spinach leaves and sun-dried tomatoes to the hot pasta. Then add the portobello mushrooms. Gently toss to combine. Season with additional salt if needed.
  • Serve immediately and enjoy!

Notes

 Notes: 
Storing leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove top using a large skillet.
Helpful tips:
Here is a couple of tips on Portobello Mushrooms:
  • You will want to remove the stems.
  • Spray them with water to get any excess dirt off of them and then lay them on a baking sheet to dry.
  • Store Portobello’s whole versus slicing them. They will stay fresher longer if you keep them whole.
 

Nutrition

Calories: 394kcalCarbohydrates: 70gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 59mgPotassium: 724mgFiber: 5gSugar: 4gVitamin A: 1592IUVitamin C: 18mgCalcium: 49mgIron: 2mg
Keyword Gluten Free, Penne Pasta, Vegetarian Penne Pasta
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