Penne Rosa (Copycat Noodles & Company)
Penne pasta tossed with spinach, mushrooms, tomatoes, and parmesan cheese in a creamy sauce with a tomato base.
- One cup of dry penne pasta (I used half of a 16-oz Barilla box)
- 1 tbsp olive oil
- 2 cloves garlic (minced/crushed)
- 2 cups white mushrooms (sliced)
- 1 cup pasta/marinara sauce
- 1/2 cup cream (or milk)
- 1 tsp Italian seasoning
- 1/2 tsp red chili flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 medium Roma tomatoes (finely chopped)
- 2 cups spinach (separated into leaves)
- A handful of grated Parmesan cheese
- Prepare one cup of dry Penne pasta (or half of a standard 16-oz box) as directed on the package. Drain the water and keep aside.
- In a sauté pan, heat one tablespoon of olive oil over medium heat.
- Add 2 cloves of minced garlic and sauté till aromatic.
- Add two cups of thinly sliced white mushrooms, and cook for a short while.
- Add 1/2 cup cream (or milk for a lighter option) and 1 cup pasta or marinara sauce once the mushrooms are cooked. Mix together.
- Add 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp red chili flakes, and 1 tsp Italian seasoning.
- Simmer briefly with a lid on until the sauce begins to bubble.
- Next, include two medium-sized diced Roma tomatoes and two cups of spinach leaves. Let cook for a few minutes. (Note: Avoid overly mashing the tomatoes or spinach. For true Penne Rosa pasta, the vegetables should still be relatively crisp. For this reason, they are added practically at the very end of the cooking process. ).
- Add more salt, if required. Let simmer for a few more minutes.
- Then, mix in cooked penne pasta.
- Finally, sprinkle a handful of freshly grated parmesan cheese. Enjoy your pasta hot! .
- I used Barilla Penne pasta for this recipe. For this recipe, you can use any type of pasta you like.
- I promise that simmering pasta/marinara sauce and adding a few basic spices will make a big difference, regardless of the brand or flavor you prefer!
- I like to use a mortar and pestle to crush my garlic. You can use a pre-made garlic paste or chop the garlic by hand very finely.
- Before adding dried herbs to a dish, always crush them between your fingers.
- This dish was influenced by Noodle. I hope you love it!.
- Vegan Option: For a vegan option, use dairy-free milk or cream instead of cream, and omit cheese or use vegan parmesan instead!
Why this Recipe is Best
One of my constant dilemmas when choosing pasta recipes for supper is whether to use tomato sauce or cream sauce.
Sometimes I can tell right away that I’m craving a basic marinara sauce. Sometimes, though, nothing sounds better than our Sausage Alfredo with its creamy, cheesy sauce.
But more often than not, I’m indecisive. I want both.
Inspired by the Noodles, this Penne Rosa recipe gives you the best of both worlds! This red sauce, a menu staple, is going to completely transform the way you eat pasta.
Now you can enjoy the rich creaminess of white sauces combined with the herbaceous, tart, and garlicky flavor of your favorite red sauces.
What is Penne Rosa
Penne Rosa was the first dish I tried at Noodles restaurant. a while back. My friend suggested that the next time I was at a Noodles restaurant, I order it. and I’m glad she did.
I was already planning how to make that pasta with mushrooms and spinach in a zesty tomato cream sauce in my own kitchen after just a few bites.
The sauce’s subtle hint of spice went so well with the rich, creamy texture, and I loved it!
We also gave high marks to the flavorful mushrooms and the fresh tomato chunks in every mouthful. And without a little (or a lot) of Parmesan cheese on top, no pasta dish is complete!
In my humble opinion, this Penne Rosa Noodles and Company copycat recipe tastes even better than the original. This pasta dish is ideal if you want something quick and light with the coziness of comfort food.
I started with these ingredients to make my recipe for Penne Rosa Noodles and Company:
{Short list of ingredients; scroll down for quantities and printable version of recipe]
- Penne pasta noodles
- Marinara sauce
- Sliced mushrooms
- Garlic, pressed
- Roma tomatoes, diced
- Heavy whipping cream
- Fresh spinach leaves
- Red pepper flakes
- Salt and pepper
- Grated Parmesan cheese
This pasta dish is vegetarian when served by itself. It’s so flavorful that you won’t even realize there’s meat!
STEP 1. Cook penne pasta according to package directions.
STEP 2. As the pasta cooks, place a large skillet over medium-high heat with olive oil. When the mushrooms are tender, add the sliced ones and cook for about 3 minutes.
Add the pressed garlic to the skillet and cook for one more minute.
STEP 3. Add the marinara sauce, crushed red pepper flakes, and cooked and drained penne pasta.
STEP 4. Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted. Stir in the heavy cream. Add kosher salt and pepper. Heat just until warm.
This would be delicious served with a side of Garlic Bread and a simple homemade Olive Garden salad for a full Italian feast! Serve hot with lots of freshly grated Parmesan cheese on top!
- This is a flavorful, meatless meal that you can definitely add meat to if you’d like. Penne Rosa would taste great with parmesan-crusted chicken, tilapia, Italian sausage, or pork chops.
- If you like it hotter, add extra red pepper flakes to taste or replace the tomatoes with my personal favorite, Rotel Tomatoes!
- This recipe works well with any marinara sauce or tomato-based spaghetti sauce. Make your own or use your favorite store bought sauce.
- To prevent the noodles from becoming soggy when added to the sauce, cook the pasta until it’s al dente.
- This is not the time to replace the cream with skim milk or other reduced-fat options. The rich, creamy flavor and smooth texture of this sauce are a result of using real whipping cream. It’s worth it, I promise! .
- If you don’t have penne, you can still prepare this dish using noodles of another shape. Farfalle Rosa, Ziti rosa, linguini rosa. You can simply toss any pasta you have in your pantry into this sauce. Or serve it up with zoodles!.
