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Penne with Mushroom Sauce, Gorgonzola and Pine Nuts



High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

20.9 g
78 g
6.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 791
  • Fat 43.8 g
    • Saturated   19.9 g
    • + Trans 
  • Cholesterol 101 mg
  • Sodium   746 mg
  • Carbohydrate 78 g
    • Fibre   6.3 g
    • Sugars  
  • Protein 20.9 g
    • Vitamin A 28 %
    • Vitamin C 5 %
    • Calcium 20 %
    • Iron 36 %


Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about 8 to 10 minutes.

While the pasta cooks, place the oil in a very large skillet set over medium heat. Add the mushrooms, garlic and oregano and cook until the mushrooms are tender and no moisture is left in the pan. Add the wine and reduce to about 2 Tbsp. Add the cream and bring to a simmer.

When the pasta is cooked, reserve 1/2 cup of its cooking liquid, and then drain the pasta well. Add the pasta and reserved cooking liquid to the skillet, season with salt and pepper, and toss to combine. Spoon the pasta into bowls, and top with nuggets of cheese, pine nuts and parsley. If desired, at the table, let diners top the pasta with Parmesan cheese.

Note: The stems of shitake mushrooms are tough and should be removed and discarded. Trim off and discard the tough, lower parts of the oyster mushroom stems.

Note: To toast the pine nuts, place in a single layer in a baking pan. Bake, shaking the pan from time to time, in a 350 degrees F oven for 10 to 15 minutes, or until lightly toasted.

Serving Suggestions

Serve the pasta with a salad you create from a recipe in our recipe collection, such as Baby Greens with Julienne Vegetables and Cherry Tomatoes, or Saanich Organic Greens on BC Beefsteak Tomato Slices. You could serve the salad before, or alongside, the pasta.

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