Mushroom, Edamame and Salmon Penne

Recipe courtesy of the Mushroom Council and


Yield: 6

Preparation Time: 10 minutes

Cooking Time: 10 minutes


4 cups uncooked Barilla Plus penne
2.5 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 large onion, diced
1 16-ounce bag frozen shelled edamame (fresh soybeans)
4 sundried tomatoes
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup white wine
1 1/4 cups vegetable broth
1 pound skinless salmon fillets, pan-seared and cut into 6 strips


Bring a large saucepan of water to boil and prepare pasta according to package directions.

Heat one and 1/2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for three to four minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about five to 10 minutes.

In a separate skilled, cook salmon in remaining olive oil, for about three minutes on each side.

Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.


Calories 570
Fat 17g (17% Daily Value)
Saturated fat 2g (9% Daily Value)
Cholesterol 55mg (18% Daily Value)
Sodium 620mg (26% Daily Value)
Dietary fiber 9g (35% Daily Value)
Protein 40g
Vitamin D 55% Daily Value
Iron 35% Daily Value
Vitamin C 15% Daily Value
Vitamin A 10% Daily Value
Calcium 8% Daily Value


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