Easy Mushroom, Fennel & Sage Pasta

Meaty mushrooms are cooked with shallots, fennel and sage then tossed with pasta for a quick, meal free meal.

📝 Ingredients

• 1 pound (453 grams) penne pasta
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3/4 pound (187 grams) mushrooms (sliced)
• 1 medium shallot (chopped)
• 2 cups (180 grams fennel) chopped (reserve the green tops for garnish)
• 2 garlic cloves (finely chopped or grated)
• 2 tablespoons fresh sage (chopped)
• 1/2 cup (118 ml) vegetable stock
• 1/2 cup (42 grams) freshly grated Parmesan cheese (plus more for garnish)

👨‍🍳 Instructions

1. 1Bring a large pan of water to a boil. Add the pasta to the boiling water and cook for 11 minutes.
2. 2While the pasta cooks: To a large skillet, add olive oil and butter over medium heat. Add the mushrooms and cook until they brown, about 10 minutes. Add the shallots and fennel and cook until they start to soften, about 5-7 minutes. Stir in the garlic and cook for 1 minute then add the sage and cook for another minute until fragrant. Add the salt and pepper and stir.
3. 3Add the vegetable stock and mix well, simmer until slightly reduced, about 3 minutes. Stir in the ½ cup Parmesan cheese.
4. 4Drain the pasta and mix the cooked pasta into to the mushrooms and mix well.
5. 5Serve garnished with fresh fennel greens and 1/4 cup Parmesan.