Vodka Penne with Mushrooms and Sun-Dried Tomatoes
A simple, flavorful, vegetarian vodka pasta always hits the spot.
Ingredients
- 8 ounces penne or other pasta
- 1 Tablespoon olive oil
- 8 ounces sliced mushrooms
- 2-3 cloves garlic minced
- 1/3 cup sun-dried tomatoes chopped
- 1 and 1/2 cups vodka sauce
- kosher salt and black pepper to taste
- fresh basil and grated Parmesan for serving
Instructions
- Bring a large pot of salted water to boil. Cook pasta just to al dente, according to package directions, then drain and set aside.8 ounces penne
- While the pasta is cooking, warm olive oil in a large skillet set over medium-high heat. Add mushrooms and sauté for about 5 minutes, until they turn dark brown in spots.1 Tablespoon olive oil, 8 ounces sliced mushrooms
- Stir the minced garlic into the browned mushrooms and cook for 30-60 seconds, just until fragrant. Quickly stir in the sun-dried tomatoes, followed by about 1 cup of the sauce. Reduce heat to low and let this simmer until the pasta is done.2-3 cloves garlic, 1/3 cup sun-dried tomatoes, 1 and 1/2 cups vodka sauce
- After draining the pasta, add it to the skillet and stir well to combine. Add more sauce until the pasta is evenly coated but not drowning. Sample and add salt and pepper to taste.kosher salt and black pepper
- Top portions with fresh slivered basil and Parmesan, as desired. Enjoy!fresh basil and grated Parmesan
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Notes
- Any type of pasta is fine - penne is a traditional option, but I also love to make this with fusilli, orechiette, or cavatappi. I do like to use something with ridges and crevices for the sauce to cling to.
- I usually make this with sliced white or baby Bella mushrooms.
Nutrition Estimate
Calories: 352 kcal, Carbohydrates: 67 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 351 mg, Potassium: 842 mg, Fiber: 5 g, Sugar: 9 g, Vitamin A: 380 IU, Vitamin C: 9.3 mg, Calcium: 37 mg, Iron: 2.7 mg