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Penne with ceps and sauce

Penne with mushrooms of the season – that can not but light, tasty and without meat.

Preparation time 25 minutes


  • 1 lb penne, cooked al dente, drain
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 4 cups ceps, sliced
  • 4 cups champignons, sliced
  • 1 tsp dried basil
  • 2 tbsp mosterd
  • pepper & salt
  • 3/4 cup of cream
  • 2 tbsp fresh parsley, chopped


Melt the butter in a skillet. Add the garlic, let it turn brown, add cepes and mushrooms, basil, salt and pepper. Bake until the mushrooms are soft. Add the mustard and cream and let thicken. Stir and remove from heat. When pasta is cooked mix it with the sauce and add the parsley.

Mix all together and enjoy it with glass of wine.

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