Creamy Penne with Mushrooms Asparagus and Sun Dried Tomatoes (Gluten Free)

One of my go-to meals.  It is super simple and you can use whatever vegetable ingredients you have on hand.

1 Box Gluten Free Penne Pasta (Barilla is our favorite!)

4 oz. Sun Dried Tomatoes in oil

8 oz. Baby Portobello Mushrooms

1 bunch of Asparagus (mine are huge!)

1/2 cup Marsala Wine

1 cup Heavy Cream

Basil

Oregano

Italian Parsley

Garlic

Before you start the sauce preparation, cook your pasta according to the package directions.

Slice the mushrooms. Cut the asparagus into 1-2 inch pieces (about the size of your pasta). Finely chop the garlic.

Chop the basil, oregano and parsley.  You can use dried if you don't have fresh on hand.

I like to use the oil from the sun dried tomatoes - about 2 Tablespoons.

Add the mushrooms to your pan.

(You can add a little salt.)

Sauté on medium to low heat until they start to soften.

Add the asparagus.  Continue to sauté for 3-5 minutes.  

They will have time to become more tender later.

Add the sun dried tomatoes and garlic. Sauté for just a minute or so - until you smell the garlic. 

Be careful not to burn the garlic ;)

Now add the marsala wine.  Reduce for 4-5 minutes.

Turn down the heat to low and add the heavy cream.

Stir in the herbs. Salt and Pepper to taste.

Now its time to add the penne and fold into the sauce.

Serve with grated Parmesan Cheese.

Enjoy!

Recipe

1 Box Gluten Free Penne Pasta

4 oz. Sun Dried Tomatoes in Oil

8 oz. Baby Portobello Mushrooms, cleaned and sliced

1 bunch of Asparagus, cleaned, trimmed and cut into 1-2 inch pieces

1 clove of garlic, finely chopped or crushed

1/2 cup Marsala Wine

1 cup Heavy Cream

Basil

Oregano

Italian Parsley

Salt and Pepper 

Cook pasta according to package directions.

In a large pan or skillet, warm 2 Tablespoons of the oil from the sun dried tomatoes over Medium to Low heat. Sauté the mushrooms until just tender.  Add the asparagus and continue to cook for 3-5 minutes (depending on the size of your asparagus).  Add the sun dried tomatoes and garlic.  Cook for just a minute (being careful not to burn the garlic). Pour in the marsala wine.  Reduce for 4-5 minutes.  Turn down the heat to low and pour in the heavy cream.  Stir in the chopped herbs and salt and pepper to taste. Add the pasta.  Stir and remove from heat.

Serve topped with grated Parmesan Cheese.

(Serves 4-6 people)