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Penne Rigate with Mushrooms


  • 1 box Penne Rigate Golden Harvest®

  • 2 tablespoons olive oil

  • 1 shallots finely chopped

  • 1 portobello mushroom sliced

  • 1 cup mushroom sliced

  • 1 cup crimini mushroom sliced

  • ½ cup wild mushrooms sliced

  • Salt and black pepper grounded

  • 1 teaspoon fresh marjoram, chopped

  • ¼ cup white wine

  • 1 cup baby spinach, washed and disinfected

  • 4 tablespoons goat cheese, grated


  • Cook pasta according to package directions and drain.

  • In a hot pan pour the olive oil and roast lightly the shallots

  • Add the mushrooms; increase the flavor with salts, pepper and marjoram. Sauté for three minutes or until mushrooms soften.

  • Add the wine and incorporate well.

  • Add pasta next to the spinach and remove from heat after a minute.

  • Serve with goat cheese.