Bolete mushrooms are often used as a substitute for porcinis in traditional Italian recipes, as they have a very similar look and flavor. In this simple pasta dish, they add depth of flavor and a meaty texture to a fresh tomato cream sauce.

Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Creamy Tomato Penne with Bolete Mushrooms and Asparagus
Copyright Recipe © 2015 Woodland Foods


Makes 4 to 6 servings


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Toss hot pasta and asparagus with tomato mixture. Add Parmesan cheese and remaining basil; toss to combine. Serve immediately.