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Vegetarian & Gluten Free


Ingredients for 4 people


1 box Barilla Gluten Free Penne


Poblano Sauce


1 piece poblano pepper, roasted with skin off


3 piece garlic clove, minced


¼ cup Spanish onion, sliced


2 cups 35% cream


2 tablespoons butter


Salt to taste


Pepper to Taste


Mushrooms al Ajillo


½ cup olive oil


4 garlic clove, sliced


1 piece of guajillo pepper, cut in Julienne


1 cup oyster mushroom


1 cup bottom mushroom


¼ cup chopped cilantro


Juice of 1 lime


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  • Poblano Sauce

    Place the poblano over the flame of a gas stove or grill. Continue to rotate until the skin is blackened. After it blackens let it cool down and peel.


    In a pan over medium-high heat, sweat minced garlic, onion using the butter.


    Add roasted poblano pepper and cream and let all flavours combine together.


    Place everything in a blender or food processor and blend until smooth.


    Add the sauce to the pot and continue reducing while seasoning with salt and black pepper to taste.

  • Mushrooms al Ajillo

    Add oil to a pan over medium heat and add sliced garlic until it gets golden.


    Add guajillo pepper until it gets darker in colour and remove guajillo pepper and garlic from pan.


    Add the mushrooms to the same pan and season with salt to taste, let the mushrooms get golden.


    Add guajillo pepper and garlic back to the pan.


    Finish with lime juice.


    Bring 4 liters of water to boil with salt, add penne and cook for 10 minutes.


    Add the pasta in the poblano sauce and season to taste.


    Garnish the penne and sauce with mushrooms and chopped cilantro.

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