Penne with Portobello & Tomato
Three tomatoes, two completely different jobs. Half get chopped into the sautéed portobello pan and simmer down into a sauce. The other half go under the broiler until their skins blister and their edges pick up char.
Both land on the same plate of whole wheat penne, topped with grated cheese. Seven ingredients, 689 kcal and 25g of protein from entirely vegetarian sources, in 20 minutes.
Three tomatoes, two completely different jobs. Half get chopped into the sautéed portobello pan and simmer down into a sauce. The other half go under the broiler until their skins blister and their edges pick up char.
Both land on the same plate of whole wheat penne, topped with grated cheese. Seven ingredients, 689 kcal and 25g of protein from entirely vegetarian sources, in 20 minutes.
Ingredients
- onion 0.5
- portobello 1
- olive oil 1.5 tablespoon
- tomatoes 3
- Italian seasoning 2 teaspoons
- penne, whole wheat 3 ounces
- grated cheese 1.5 ounce
Method
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Preheat the broiler.
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Slice the onion into thin wedges and the portobello into strips.
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Heat half of the oil in a sauté pan and gently sauté the onion wedges until translucent. Add the portobello strips and cook on high heat, stirring, until browned.
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Halve the tomatoes. Chop half of the tomato halves into pieces and stir them into the portobello mixture. Sprinkle half of the Italian seasoning and some salt and pepper over the mixture and let the sauce simmer gently, covered, for 6-8 minutes.
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Meanwhile, cook the penne in a pot of boiling water according to the instructions on the package.
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Arrange the remaining tomato halves on a baking sheet, sprinkle the rest of the Italian seasoning, salt and pepper over them and drizzle with the remaining oil. Place them under the hot broiler and let them roast for 4-6 minutes.
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Drain the pasta and serve on a deep plate with the portobello sauce, grated cheese and top with the roasted tomatoes.
Keep the portobello sauté dry in Step 3. Portobello mushrooms are among the richest supermarket sources of ergothioneine, an antioxidant that survives high heat but dissolves into cooking water. This recipe’s dry sauté keeps it in the mushroom where it belongs.
Behind this recipe
Why does this recipe sauté the portobello on high heat?
High heat gives portobello strips a browned, meaty exterior rather than a steamed, rubbery texture. It also matters for what stays in the mushroom. Portobello is one of the richest common sources of ergothioneine, an antioxidant that is not damaged by heat but dissolves into water. A dry, hot sauté keeps both the texture and the ergothioneine intact.
Read the full evidence reviewCan I use regular penne instead of whole wheat?
Yes. Regular penne works fine and will not change the cooking time. Whole wheat adds more fiber (this recipe has 11g) and a slightly nuttier flavor that pairs well with the earthy portobello. The macros will shift: less fiber, marginally more refined carbs, similar calories.
Why broil the tomatoes separately instead of adding them all to the sauce?
The sauce tomatoes break down and melt into the portobello mixture, creating body. The broiled tomatoes stay intact with blistered skin and charred edges, adding a roasted sweetness and texture contrast on top. Two cooking methods, same ingredient, completely different results on the plate.
