Creamy Tomato Penne with Bolete Mushrooms and Asparagus

Creamy Tomato Penne with Bolete Mushrooms and Asparagus

These Bolete mushrooms add a meaty flavor to a fresh pasta dish!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 oz Mariposa Farms Dried Bolete Mushrooms
  • 3 tbsp extra-virgin olive oil
  • 1 onion Medium, Chopped
  • 4 garlic cloves chopped
  • 1 lb fresh tomatoes peeled, seeded, chopped
  • 1/2 tsp white sugar
  • sea salt Flakes
  • black peppercorns Ground
  • 1 1/2 cup heavy cream
  • 2 oz Mariposa Farms Fresh Basil torn
  • 1 lb penne pasta uncooked
  • 3/4 cup parmesan cheese shredded
  • 1 1/2 cups cooked chicken cubed


  • Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Rinse well, and chop.
  • Heat oil in skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook 5 minutes. Add tomatoes and sugar. Season to taste with salt and black pepper.
  • Bring to a boil and cook, stirring, 3 to 5 minutes. Add cream and one-third of basil. Taste, and adjust seasoning as necessary. Remove from heat.
  • Bring large pot of water to a boil. Add penne and cook until almost done, then add asparagus during final minute of cooking. Pasta should be al dente and asparagus just tender.
  • Toss hot pasta and asparagus with tomato mixture. Add Parmesan cheese and remaining basil; toss to combine. Serve immediately.