We Already Have 1066 Recipes.

Penne with Mushrooms, Roasted Garlic, Cilantro and Marinara Sauce

Summer is officially over, although yesterday there were people still swimming at Assini Beach.  Today it is dull, cloudy and it rained for a few minutes in the morning.  The temperature has dropped so we will be staying more hours at home, which means that now I have more time for some work to be done, which I have postponed for a long time.

It’s almost two years next month since I published my cookbook and although my intention was to have it published in Greek as well, I have always postponed it.  After many requests from my Greek readers, I’ve now decided to work on my book.  I will not stop blogging although it may be less frequent and with recipes which do not require much of my time, like the following recipe which we had today for lunch.

It is a very simple recipe,  easy and cheap but it is full of flavour.  Last week tomatoes were very cheap, so I made a lot of Marinara sauce,  which I store  in 1 cup plastic cups in the deep freezer and use them whenever I need some and  I always have roasted garlic in my refrigerator, so it  takes less than 15 minutes to prepare this dish.

Today I wanted to use some mushrooms I had in the refrigerator, so I made this dish with roasted garlic and Marinara Sauce.  The cilantro added in the end, adds another wonderful flavour but if you are one of those people who hate cilantro, you can substitute it with parsley.

Penne with Mushrooms, Roasted Garlic, Cilantro and Marinara Sauce, recipe by Ivy

Preparation time:  5 minutes

Cooking time:  10 minutes

Serves:  3 – 4


  • 250 grams, penne rigate
  • 1 cup homemade Marinara Sauce (tomato sauce)
  • 200 grams small whole button mushrooms
  • 3 tbsp garlicky olive oil
  • 2 cloves roasted garlic
  • Salt and freshly grated black pepper
  • ½ cup cilantro (fresh coriander), finely chopped


  1. Heat water, add salt and boil pasta for about ten minutes or according to package instructions.
  2.  Heat the olive oil taken from the roasted garlic together with roasted garlic and crush them with a spoon.  Add the mushrooms, season them with salt and pepper and sauté on both sides for 2 – 3 minutes.
  3. Strain pasta and warm marinara sauce in the same pot.
  4. Add the pasta and mushrooms and mix.
  5. Cook for 1 more minute, remove from the heat and stir in the cilantro.
  6. Serve with more cilantro and freshly grated black pepper on top.



I am linking this recipe to the last edition of Presto Pasta Nights, created by Ruth, of Once Upon a Feast and hosted by Simona, of Briciole.   I am really very sorry that this very successful event is being terminated.

Other relevant recipes:

Spicy Winter Tomato Sauce

Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

18 Responses

  1. The kind of pasta dish which I’d make/eat… Really scrumptious looking and sounding. Yummy!



  2. My kids will happily have this penne if i serve them anytime,wonderful food.

  3. Such a delicious pasta with mushrooms!

  4. I also have tomato sauce in the freezer, ready to be thawed and use. You put a bit of work into it up front but it pays off later. Very nice dish, Ivy, for a fall day. Thank you so much for contributing it to Presto Pasta Nights.

  5. Doricas Lemmy

    It looks so yummy. I think I will have to prepare it for my family one of these fine days. Thanks a lot for providing the recipe.

  6. Simple and very tasty..this is my kind of pasta, Ivy.

  7. Yummy dish! I love pasta in all its forms, and I am sure that this would make a perfect dish for me!

  8. Hi Ivy, Good luck on the Greek translation of your cookbook. I thought of you and all the healthy Greek herbs you cook with when I saw this article in the New York Times: http://www.nytimes.com/2012/10/28/magazine/the-island-where-people-forget-to-die.html?pagewanted=all&_r=0 Here’s a little bit from the article about the healthy lifestyle on the Ikaria: “For breakfast, she served local yogurt and honey from the 90-year-old beekeeper next door. For dinner, she walked out into the fields and returned with handfuls of weedlike greens, combined them with pumpkin and baked them into savory pies. My favorite was a dish made with black-eyed peas, tomatoes, fennel tops and garlic and finished with olive oil that we dubbed Ikarian stew.” Sounds good! I’d like to try all of those meals, do you have any recipes like the lunch or the dinner?

    • Ivy

      Mary I apologize for the delay to reply to you. Thank you for the link of the most interesting article. Since we moved to the countryside, I have easy access to wild greens, growing wild in my garden. Wild fennel grows everywhere. Actually tomorrow I am cooking wild greens with black-eyed peas.

      • No problem we are all busy! Fennel can be quite a vigorous spreader! It’s not local to my area but it does become a weed around gardens. I’m sure I should learn how to use the wild greens that are local to me. I know some easy ones like dandelion and nettle but haven’t cooked with them.

        • Ivy

          Mary, as a city woman, I knew nothing about wild greens. I am still learning and have managed to distinguish four of them so far. I owe this to my neighbour who is teaching me which are edible. Nettles are great in pies, like spanakopita and tomorrow will be cooking dandelions with wild mustard greens and black-eyed peas.

  9. une assiette bien appétissante, j’aime beaucoup
    bonne soirée

  10. Ivy, what a lovely and healthy pasta dish…like it a lot…garlic and mushrooms looks awesome. Great for any weekday dinner.
    Hope you are having a wonderful week 🙂

  11. Ranjan

    Delicious post..
    I love Penne with Mushrooms but never tried this type of recipe ever. I ate either at my friends home or in restaurant but this time i think why not at own home.
    Thanks for your recipe.

  12. Ooh, yum! I love anything with mushrooms in it, this looks too good!

  13. Gosh, Ivy, I love mushrooms, garlic and cilantro and used to put them together with a little cream to pour over pasta all the time and this post reminds me how long it has been! But now I think pairing it all with a good marinara sauce sounds fabulous and perfect for our almost-winter.

  14. teddy

    I will bookmark your site and take the feeds additionally…I’m satisfied to seek out numerous helpful info right here within the post, we want work out more strategies in this regard, thanks for sharing