Recipe: Penne pasta with mushroom, walnut and thyme

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!


  • 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


  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.