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I always make Chicken Florentine Pasta but my daughter wanted to take Florentine Pasta to school and share it with a friend who is a vegetarian. So, I made the pasta with shiitake mushrooms to get that meaty flavour at the same time keep it vegetarian. Kids loved this pasta and wanted me to continue with shiitake mushrooms going forward.

Sending this dish over to kids delight event hosted by Ritu under pizzas and pasta. Also, sending it to our Blogging Marathon #106, week 2 day 1 post.

Preparation Time : 5 minutes

Cook Time : 25 minutes

Serves : 4


Shiitake Mushrooms: 10 diced

Penne pasta : 350 grams

Extra virgin olive oil : 1 tablespoon

Fresh ground pepper and salt

Oregano : 1/2 teaspoon

Italian seasoning: 1 teaspoon

Red chilli flakes : 1/2 teaspoon

Garlic cloves : 3 minced

Tomato : 1 1/2 cups chopped

Heavy cream : 2 cups

Shredded mozzarella : 1 1/2 cups

Grated Parmesan cheese : 3/4 cup

Baby spinach : 1 1/2 cups

Parsley : 2 tablespoons chopped


In a large vessel, cook penne pasta according to package instructions until al dente. Drain, add some oil and keep aside.

Heat oil in a large pan, add mushrooms, salt pepper, oregano and saute for 3 minutes. Keep aside.

In the same pan, add minced garlic and tomatoes and cook for 2 minutes.

Add fresh cream, mix well and bring the mixture back to a simmer. Add mozzarella and parmesan cheeses, stir until the cheese melts.

Add Italian seasoning, salt, pepper, red chili flakes, mix well and turn off the stove.

Add cooked pasta and baby spinach, toss well until the pasta is cooked well with the sauce.

Serve immediately.