Penne with Roasted Portabello Mushrooms and Artichoke Sauce

Name: Penne with Roasted Portabello Mushrooms and Artichoke Sauce
Ingredients: 450 g (1 lb) penne pasta; 25 g (1 oz) unsalted butter; 2 tablespoons freshly grated Parmesan cheese; Salt and freshly ground black pepper; 350 g (12 oz) portabello mushrooms, cut into slices 5mm (¼in) thick; 12 garlic cloves, peeled; 2 tablespoons olive oil; 1 garlic clove, chopped; 4 cooked artichoke bottoms; Salt and freshly ground black pepper; 6 tablespoons olive oil; 1 tablespoon freshly grated Parmesan cheese

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

350 g (12 oz) portabello mushrooms, cut into slices 5mm (¼in) thick
12 garlic cloves, peeled

Main course
Vegetarian

Method

The common brown or portabello mushrooms are a fairly new addition to our supermarket shelves. In North America and Italy they are greatly prized for their meaty flavour. The larger they are, the more intense the flavour becomes.

Preheat the oven to 190°C/375°F/gas mark 5. Put