If you’re looking for a tasty, substantial dish, this mushroom penne is the perfect choice! Layers of spicy, tomatoey mushroom stew, creamy sour cream and crispy fried cheese make an irresistible combination.
Ingredients:
- 4 tbsp cooking oil
- 2 heads of onion (130 g/head)
- 3 cloves of garlic
- 2 tomatoes (120 g/each)
- 2 tablespoons of concentrated tomato paste
- 1 tbsp of pritamin paprika cream
- 1 tsp of paprika
- 2 tsp of cumin
- salt, pepper to taste
- 600 g of champignon mushrooms
- 200 ml of red wine
- 200 ml of water
- 400 g of penne
- 300 g of sour cream
- 120 g of Parmesan or Mozzarella
Instructions:
Heat the oil and fry the finely chopped onion, crushed garlic and diced tomatoes.
Add the concentrated tomato paste, the pritamin paprika cream, the spices, salt and pepper, then stir in the sliced mushrooms and fry for 10-12 minutes.
Add the wine and cook over a medium heat for 6-7 minutes to evaporate the alcohol. Then add the water and simmer for a further 20 minutes.
Meanwhile, cook the penne pasta in salted, boiling water until al dente, then drain.
Mix the cooked pasta with the mushroom stew and put it into a large oven pan.
Brush the top with sour cream and sprinkle generously with Parmesan or Mozzarella cheese.
Bake in a preheated oven at 180°C for 25 minutes until golden brown.
Best served fresh!
Enjoy your meal!
