Recipe: Penne pasta with mushroom, walnut and thyme

21 Sep Recipe: Penne pasta with mushroom, walnut and thyme

Enjoy this pasta dish with a glass of Sacred Hill Orange Label Marlborough Pinot Noir – easy, quick to make, and tastes delicious!

Ingredients:

• 3 tablespoons oil
• 1 red onion (finely chopped)
• 250g brown mushrooms (sliced)
• 2 cloves of garlic (finely chopped)
• 2 teaspoons fresh thyme leaves
• 3/4 cup walnut halves
• 1 tablespoon balsamic vinegar
• 125g ricotta
• 3/4 cup parmesan cheese (shaved)
• 320g penne pasta

Method:

1. Heat oil in a large pan over a medium heat.
2. Cook onion and mushrooms for 10-15 minutes, stirring occasionally until mushrooms have softened.
3. Add garlic, thyme, walnuts and balsamic vinegar to pan and cook for a further 2-3 minutes.
4. While mushrooms are cooking bring a large pot of water to the boil and cook pasta as per pack instructions, until al dente.
5. Drain pasta, add mushrooms mixture and toss gently.
6. Divide between 4 pasta bowls and top with crumbled ricotta and parmesan shavings.