• 2 liters of water
  • ½ teaspoon of salt
  • 200 g of Penne La Moderna®
  • 2 tablespoons of olive oil
  • 1 shallot, finely chopped
  • 1 large portobello mushroom, sliced
  • 1 cup of mushrooms, sliced
  • 1 cup of crimini mushrooms, sliced
  • 1/2 cup of shiitake mushrooms, sliced
  • A pinch of salt and ground black pepper
  • 1 teaspoon of fresh marjoram, chopped
  • 1/4 cup of white wine
  • 1 cup of baby spinach, washed and sanitized
  • 1 tablespoon of crumbled goat cheese


  1. Bring salted water to a boil in a large pot.
  2. Immediately add the Penne La Moderna® and cook until almost al dente.
  3. Drain and set aside.
  4. Heat olive oil in a pan and lightly brown the shallot.
  5. Add the mushrooms, season with salt, pepper, and marjoram; sauté for three minutes or until mushrooms are softened.
  6. Add the wine and stir well.
  7. Mix in the pasta with the spinach and remove from heat after a minute.
  8. Serve with crumbled goat cheese and enjoy.

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