Penne with Mushroom and Thyme



  • 4 oz Penne pasta
  • 1 medium red onion
  • 4 cloves garlic
  • 12 oz Portabella mushroom
  • 1 6 oz bag baby spinach
  • 1 teaspoon fresh thyme
  • 1 tablespoon extra virgin olive oil +  extra virgin olive oil for sprinkling
  • 1/4 teaspoon freshly ground black pepper
  • Parmesan or Romano cheese (optional)
  • salt to taste


  • Cook and drain pasta and set aside
  • Slice onion and garlic thinly
  • Slice mushroom into thick slices
  • Add 1 tablespoon olive oil to a skillet and add onion and garlic and saute until translucent.
  • Add mushroom and saute until mushrooms are tender
  • Add spinach and thyme and saute until spinach wilts
  • Add pasta and black pepper and mix thoroughly
  • Before serving sprinkle a little extra virgin olive oil over pasta
  • If preferred sprinkle with cheese
  • Servings: 2 main course

Adapted and modified from better homes and gardens website (

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s