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One-Pan Vegetarian Alfredo Penne Pasta

This recipe delivers a convenient and flavorful One-Pan Vegetarian Alfredo Penne Pasta. It features sautéed baby bella mushrooms cooked directly with penne pasta, water, milk, and pesto, finishing with crumbled feta cheese. Ideal for a quick weeknight meal, this dish offers a rich and creamy texture with savory, earthy undertones.
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Servings: 10 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2883.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 12- ounce package Barilla Pronto Penne Pasta
  • 3 cups cold water
  • Pinch of salt
  • 1 tbs fish sauce* optional
  • 4 tbs unsalted butter
  • 1 tbs organic extra virgin olive oil
  • 1 pound sliced baby bella mushrooms
  • 1/4 cup fresh cilantro chopped
  • 1/2 of the 6.3-ouce jar of Barilla Pesto Sauce
  • 1 1/2 cup whole milk
  • 1/2 cup feta cheese crumbles

Equipment

  • 1 Large deep skillet or Dutch oven For one-pan cooking
  • 1 Cutting Board
  • 1 Chef's Knife For chopping cilantro and mushrooms
  • 1 Measuring Cups and Spoons
  • 1 Wooden Spoon or Spatula For stirring

Method
 

  1. Heat butter and olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add the sliced baby bella mushrooms to the skillet and sauté until they are deeply browned and caramelized, about 5-7 minutes. Season with a pinch of salt.
  3. Stir in the Barilla Pronto Penne Pasta, cold water, and an additional pinch of salt. If using, add the fish sauce at this stage.
  4. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally.
  5. Remove the lid and stir in the whole milk and half of the Barilla Pesto Sauce.
  6. Continue to cook, uncovered, for an additional 2-3 minutes, stirring constantly until the sauce thickens slightly and coats the pasta.
  7. Remove the skillet from the heat.
  8. Stir in the fresh chopped cilantro.
  9. Serve the pasta immediately, garnished with feta cheese crumbles.
  10. Garnish with additional fresh cilantro or a drizzle of olive oil, if desired.

Notes

To achieve optimal flavor, ensure your mushrooms are properly browned; overcrowding the pan will steam them. Sauté them in batches if necessary. The optional fish sauce adds an umami depth; for a strictly vegetarian dish, a splash of soy sauce or a pinch of nutritional yeast can offer a similar savory boost. When adding the pesto, stir it in gently towards the end to preserve its fresh aroma and vibrant color. The feta crumbles provide a salty, tangy counterpoint, but fresh Parmesan or a blend of Italian cheeses could also work beautifully for a richer Alfredo profile. Adjust pasta cooking time according to package directions, but always taste for al dente perfection. Remember, pasta continues to absorb liquid as it cools.