Gluten Free Penne with Mushroom Sauce

Serves: 4
Classification: Pasta

Preparation Time: 10 mins
Cooking Time: 20 mins


2 Packets San Remo Gluten Free Penne 8.8oz

1 tsp of fresh ground black pepper
½ tsp of salt
½ cup of fresh grated Parmesan cheese
10 fl oz of cream
½ cup of chicken or vegetable stock
½ cup of white wine
12 white button mushrooms, sliced
1 small red onion, chopped
2 cloves of garlic, chopped
2 tbsp of extra virgin olive oil
4 slices of pancetta, cut into strips
1 tbsp of butter
¼ cup of fresh Italian flat leaf parsley

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  1. Cook the pasta as per the instructions on the packet.
  2. While the pasta is cooking, sauté the pancetta in a large frying pan in the olive oil and butter until slightly crisp. Remove the pancetta from the pan and drain on a paper towel.
  3. Add the onions and garlic and cook until the onions are transparent, about 5 minutes then add the sliced Portobello and button mushrooms, cover and sauté until all the mushrooms are tender.
  4. Turn up the heat and add the wine and the stock and reduce the liquid by half, then stir in the cream and bring to a slight boil. Turn off the heat and stir in the Parmesan cheese and season with salt and pepper.
  5. Drain the pasta and mix in the sauce. Serve garnished with the pancetta and parsley.

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Gluten Free Penne with Mushroom Sauce
Main course