Toasted Penne with Mushrooms

Make anything golden, roasted, toasty, warm, bronzed, and/or fiery, and you can bet it will please your tastebuds to a higher degree. 


Ah, yes. The bad jokes have returned!

Think about it-- which would you rather eat: plain ol' ice cream or a hot fudge sundae? A cheese sandwich or a grilled cheese sandwich? A cold beer or a steaming hot beer?

Wait. Forget about that last one.

Toasting dry pasta before boiling it gives the italian staple a deeper, richer flavor. Since pasta is incredibly cheap, I'm always looking for new ways to liven it up. It will work for all kinds of pasta shapes, but I was in a tube-mood for this dinner.

Toasted Penne with Mushrooms    Serves: 1
3/4 cup dry penne pasta
2 t. olive oil
1/2 cup sliced mushrooms (any kind you like)
1 T. chopped onion
1 T. cream cheese
1 T. parmesan cheese
Salt and pepper

1.) Heat 1 t. olive oil in a small skillet over medium high heat. When hot, add the uncooked pasta. Let toast, stirring occasionally, until the pasta becomes golden brown (not burnt!). Remove from skillet and toss into salted boiling water. Cook until al dente, then drain and set aside.
2.) Meanwhile, heat the remaining teaspoon of olive oil in the skillet over medium heat. Add the onion, mushrooms, and a dash of salt and pepper. Cook until mushrooms are soft and golden and onion is translucent. Reduce heat to low, then add the cream cheese and parmesan. Toss with the cooked pasta. Season with additional salt and pepper, if needed.