Ingredients
Serves 24
- 150 ml (500 milliliters) Light olive oil
- 5 ml (15 milliliters) Club House Garlic PowderGarlic Powder525 GR
- 1 kg (3 kilogram) Portobello mushrooms
- 250 g (750 grams) Baby spinach leaves, no stems
- 750 g (2 1/4 kilogram) Red bell pepper, sliced
- 105 ml (300 milliliters) Club House Signature blends ItalianoItaliano510 GR
- 1 1/2 liters (4 1/2 liters) Cooked penne pasta
- 375 ml (1 1/10 liters) Grated Parmesan cheese
Procedure
- Heat light olive oil and garlic powder in large skillet or wok. Add mushrooms and cook 2 minutes per side. Do not crowd pan. Add spinach bell peppers and Club House Italiano seasoning. Cook 1 minute. Add pasta and cook until heated through.
CHEF's TIP!
Use a variety of mushrooms to create a medley.
- Recipe type: Pasta Rice Grains
