Trick: To get the most flavor out of mushrooms, cook them until they are a dark golden brown. Don’t rush this process by dumping all the mushrooms in the skillet at once. They should cook in even even layer, being prepared in multiple batches if necessary.


  • 1 pound penne
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1½ tablespoons flour
  • 1 cup cold chicken stock
  • ½ teaspoon red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 1 pound button mushrooms, sliced
  • 2 tablespoons fresh chopped parsley


Cook pasta according to package instructions. 

In a saucepan over medium heat, cook garlic in olive oil just until fragrant but not browned, about one minute. Add flour and cook two minutes. Add broth and red pepper flakes and whisk until smooth. Cook, stirring constantly, until mixture comes to a boil and thickens, about five minutes. Stir in lemon juice and set aside. 

Spray a large skillet with vegetable cooking spray and place over medium-high heat. Add mushrooms in an even layer and cook, stirring only when one side is golden-brown. Cook 10 to 12 minutes total. Add prepared sauce to skillet and bring to a simmer. Just before serving, stir in parsley.

Serve sauce over pasta.




Serving Size

4 oz pasta
approx. 3/4 cup sauce



Total Fat

5.8 g

Sat Fat

0.9 g


39 mg


92 mg


472 mg


91 g


19 g