Ingredients

4 Servings

Produce

  • Lemon 1

  • Fresh Thyme 1 bunch

  • Garlic Cloves 5

  • Italian Parsley 1/4 bunch

  • Button Mushroom 1 lb

Pantry

  • Black Pepper 1 pinch

  • Olive Oil 1/2 cup

Dry Goods

  • Penne 2 cups

Spices

  • Dried Bay Leaves 2

  • Kosher Salt 4 tsp

  • Red Pepper Flakes 1 tsp

Preparation

  1. Preheat

    Preheat the oven to 425F. Line sheet pan with foil.

    Connect Oven
  2. Roast Mushrooms

    Prepare ingredients. Drizzle mushrooms with olive oil & toss with remaining ingredients. Bake for 20 - 25 minutes.

    • 1 lb, cleaned with wet paper towel, halved Button Mushroom
    • 2, minced Garlic Cloves
    • 1/2 bunch Fresh Thyme
    • tsp, enough to coat Olive Oil
    • 2 Dried Bay Leaves
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  3. Boil Pasta

    Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

    • 1 Tbsp Kosher Salt
    • 2 cups Penne
    • tsp Water
  4. Simmer Sauce

    Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

    • 1/2 cup Olive Oil
    • 1/2 bunch Fresh Thyme
    • 1 tsp Red Pepper Flakes
    • 3, sliced Garlic Cloves
    • 1/4 bunch, chopped Italian Parsley
  5. Season Sauce

    Remove chili garlic oil from heat. Discard thyme. Add remaining ingredients.

    • 1/2 tsp Kosher Salt
    • 1, juiced + zested Lemon
    • 1/4 bunch, chopped Italian Parsley
  6. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 28 g 35%
Total Saturated Fat 4 g 20%
Unsaturated Fat 24 g  
Low Cholesterol 0 mg 0%
Sodium 2340 mg 100%
Total Carbohydrate 44 g 16%
Fiber Total Dietary 4 g 15%
Sugars Total 4 g  
Good Source: Protein 10 g 21%
Good Source: Vitamin C 24 mg 25%
Calcium Ca 55 mg 4%
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By Innit Culinary Team