Penne rigate tricolore ai funghi, fave e mais

Cook pasta in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Add sliced mushrooms; cook until browned and tender, about 5-7 minutes.

Stir in sweetcorn and cook for an additional 2-3 minutes.

Pour in vegetable broth and bring to a simmer; reduce heat to low.

Add heavy cream and stir to combine; cook until slightly thickened, about 3-5 minutes.

Season with salt, black pepper, and a pinch of nutmeg; stir well.

Add cooked pasta to the sauce; toss to coat, adding reserved pasta water as needed.

Finish with lemon juice and grated parmesan cheese; mix until creamy.

Garnish with chopped fresh parsley before serving.

Spice Level:

Allergens