Fall Scoop
Mushroom, Toasted Garlic and Chili Penne
Ingredients
- 4.5 oz. Roseli® Cooked Penne
- .5 oz. Cross Valley Farms® Baby Spinach
- 1 tsp. Cross Valley Farms Peeled Shallot, minced
- 1 tsp. Cross Valley Farms Peeled Garlic, shaved on mandoline
- 2 T Cremini Mushrooms, cleaned and sliced
- 3 oz. Roseli Alfredo Sauce
- 1 oz. White Wine
- 2T Glenview Farms® Unsalted Butter
- 1 oz. Water or Chicken Stock
PREPARATION
- Heat 2 T of Canola oil in a saute pan to medium heat. Add in Shallots and Garlic. Toss to coat in oil. Lightly toast, being careful not to burn.
- Add in Mushrooms and sauté until liquid evaporates and mushrooms begin to caramelize. If adding Crushed Red Pepper, add in a pinch at this stage to give the peppers time to develop.
- Deglaze Pan with White Wine. Add in Pasta, Water/Stock and Alfredo Sauce. Sauté to combine.
- Place into serving dish and top with herbs and Parmesan cheese to garnish.
Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens
Serves 1