This slow-cook mushroom veggie penne is one of those meals you really can’t mess up. You just need about an hour and some patience to let the mushrooms and veggies cook down. The slow-cook is what melds it together nicely to bring out the fullest flavor. It’s some really good pasta.
Although you can make this anytime, it’s super convenient to make after a trip to the Farmer’s Market. We’ve made a similar version to what is shown twice now at my mom’s after a Farmer’s Market run. One bunch of swiss chard, different colored peppers – some spicy ones too, mushrooms – oyster or any mushrooms of your choice, red onion, fresh garlic, and fresh thyme if it’s available. That and some doctoring up with spices is all it takes. Oh, and a box of ZenB penne pasta or another penne of your choice.
I have a post on ZenB pasta here. It’s made from 100% yellow peas and is amazing GF pasta. You do need to constantly stir it while it cooks and really undercook it so it remains al dente.
Slow-Cook Mushroom Veggie Penne “Recipe”
Serves 4+
Ingredients
- 1 medium red onion, roughly chopped
- 3 large garlic cloves, finely chopped
- your preferred mushrooms, use one or more types and as many as you wish – if you have access to them, use more unique mushrooms like oyster mushrooms or Lion’s Mane to give it an extra nice flavor
- 1 bunch of swiss chard, finely slice it, using the large stems as well
- red, yellow, and orange peppers – mini or large – as many as desired, cut into thin rings if mini peppers or thin strips if large peppers
- 1-2 mini hotter peppers, seeded and finely chopped
- a mix of fresh thyme, garlic powder, onion powder, sea salt, ground pepper, and any other herbs of your choice
- optional, dash of veggie broth and/or olive oil
- penne of choice, I prefer ZenB Penne
Method
Heat a large sauté pan over medium heat with a little veggie broth, water, or olive oil of your choosing. Add in the onion, garlic, and mushrooms and let them sauté for 10-15 minutes. Now add in the swiss chard and peppers and give it all a good stir. Put the cover on while the swiss chard wilts down.
Once the swiss chard is wilted, add in some fresh thyme, garlic powder, onion powder, sea salt, ground pepper, and any other seasonings/herbs of your choice. Be generous with your seasoning as it’s a big mixture. Add in some red pepper flakes for a little heat if you don’t have any hot peppers on hand.
If the mixture seems dry, add in a splash of vegetable broth or olive oil. If the heat seems too high to sauté for a longer time, lower the heat a tad. Stir here and there to check on it, but mainly let it cook untouched. At around 50 minutes, cook your pasta. Add the cooked pasta to the mixture and mix everything well. Serve seasoned with extra salt and pepper if desired. Enjoy!
Thanks so much for joining me here! Find me on the daily @herhealthystyle on Instagram. Xx Riane
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