Penne Pasta with Tomatoes, Mushrooms, Sherry, and Thyme

A beautifully simple yet flavourful dish that celebrates the sweet acidity of tomatoes, the depth of sherry, andthe herbaceous charm of thyme. Balanced with sautéed mushrooms and finishedwith a light touch of parmesan, it’s ideal for summer evenings or a quick lunchwith elegance.

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Keyword: Penne, Pasta, Sherry, Thyme, Mushrooms.

Category: Main Courses, Pasta, Vegetarian

Course: Appetizers, Hot, Pasta, Vegetarian

Cuisine: Mediterranean

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 660kcal

Author: MJF

Cost: £6.00

Equipment

1 Large Pot and Wooden Spoon
1 Colander
1 Cutting Board and Cooks Knife

Ingredients

225 g 225g Penne Pasta 8 oz (700g/24 oz cooked)
120 ml Olive Oil 4oz
2 each Cloves Garlic finely chopped
120 g Wild Mushrooms, 4 oz ,roughly chopped. Sliced button mushrooms can be used)
2 each Tomatoes diced (about 150g/10oz)
120 g Sundried Tomatoes, diced 4 oz
240 ml Chicken Stock (or vegetable stock for vegetarians) 8 oz
60 ml Dry Sherry 2oz /4T bsp.
2 Sprigs Fresh Thyme chopped
2 Tbsp Parsley chopped
1 Tbsp. Butter softened
1 each Squeeze Lemon Juice
60 g Parmesan Cheese, grated 2 oz
each Thyme Sprigs optional, to garnish

Instructions

Cook the pasta in boiling salted water according to directions, keeping “a dente”.
Drain, reserving a cup of the cooking water to finish the dish.
Replace the pot on the stove and heat the olive oil over medium heat.
Add the chopped garlic and cook gently until fragrant, but not coloured.
Add the mushrooms and fresh tomatoes.
Cook for 1–2 minutes until the mushrooms soften slightly, then add the sundried tomatoes and thyme.
Add the sherry to deglaze, reduce until syrupy and then the chicken stock.
Allow to simmer gently for 2–3 minutes.
Add the hot pasta to the tomato-thyme mixture and mix until evenly coated.
Add the butter and lemon juice, and parsley, then taste and adjust seasoning, adding a little of the reserved cooking water, stirring on the heat until the sauce nicely coats the pasta.
Plate into warm bowls and sprinkle with parmesan cheese and additional parsley.
Garnish with a thyme sprig if available.

Notes

The pasta can be topped with a protein such as grilled chicken for a more substantial dish.

Nutrition

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Penne Pasta with Tomatoes, Mushrooms, Sherry, and Thyme