Mushroom and Brussels Sprouts Penne Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes


  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 8 ounces mixed mushrooms (such as cremini, shiitake, or button), sliced
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, for garnish (optional)

Optional Protein

  • 1 pound cooked, shredded chicken or grilled shrimp


1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and reserve 1/2 cup of the pasta water.

2. Cook the vegetables: Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their liquid and are slightly browned, about 5 minutes more.

3. Add Brussels sprouts and seasonings: Push the onions and mushrooms to the side and add the Brussels sprouts to the skillet. Cook for 3-4 minutes until they start to soften. Stir in the garlic, thyme, and red pepper flakes (if using). Cook for an additional 30 seconds.

4. Create the sauce: Pour in the vegetable or chicken broth and bring to a simmer. Stir occasionally, allowing the sauce to reduce slightly for about 3-5 minutes. Add the heavy cream and Parmesan cheese and stir until the sauce thickens.

5. Combine with pasta: Add the cooked pasta to the skillet along with some reserved pasta water (if needed to loosen the sauce). Season generously with salt and pepper.

6. Add optional protein: If using chicken or shrimp, stir it in at this stage and heat through.

7. Finish and serve: Taste and adjust seasonings if needed. Garnish with fresh parsley (if desired) and additional Parmesan cheese. Serve immediately.


Customize it: Substitute different pasta shapes, add a splash of white wine to the sauce, or use other cheeses like Pecorino Romano.

Make it vegan: Use vegan butter, substitute the heavy cream with unsweetened plant-based milk and nutritional yeast for a cheesy flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.


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