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+ servings

Whole Wheat Penne with Creamy Mushroom + Sun-dried tomato sauce

Servings 4 servings


  • 2 tsp extra virgin olive oil
  • 1-8 oz package sliced baby bella mushrooms
  • 1/4 cup sun-dried tomatoes in oil chopped
  • 1 tbsp fresh thyme
  • 2 cloves garlic crushed
  • 3/4 cup mushroom or beef broth
  • 1 cup fat-free or part-skim ricotta
  • 2 tbsp grated parmesan cheese
  • 1 egg yolk
  • 1 tsp kosher salt
  • 1-16 oz package whole wheat penne pasta


  1. Heat oil in a frying pan over medium heat. Add 1 clove garlic, thyme, tomatoes and mushrooms and sauté until soft and fragrant. About 10 minutes.
  2. While mushrooms are cooking add broth, ricotta, parmesan, egg yolk, salt and 1 clove crushed garlic to a blender and purée.
  3. Cook pasta according to package instructions. Drain and set aside.
  4. Reduce mushroom mixture over medium-low heat and slowly stir in cheese mixture. Whisk continuously until sauce thickens about 5-7 minutes and remove from heat.
  5. Stir in cooked penne and thin sauce with additional broth if needed.
  6. Season with salt and pepper. Top with additional thyme and shredded parmasen if desired. Enjoy!