Sarah teases me about my love of white wine in cooking. I admit I love the aroma and buttery taste it gives to a dish. Recently, while stopping by our local winery, Fox Valley Winery in Oswego, I noticed a bottle of wine on the counter with a man’s picture on it and that’s when I also noticed the National MS Society logo. The winery was labeling both a white and red wine as part of a fund raising effort of a local man, Dave Sackett, a firefighter and paramedic with the Oswego Fire Department, who has been recently diagnosed with MS. Dave and his team are walking May 1st in the Chicago Lakefront MS walk. This is a cause dear to my heart as my husband (and Sarah’s father), died from MS a year and a half ago. I’ve created this recipe as a tribute to Dave and all the others with MS and their supporters who “walk to create a world free of MS.” If you would like more infomation about MS, the MS walk or to make a donation to Dave’s team, log on to


  • 8 ounces dried whole wheat penne or orecchiette pasta
  • 3 tbsp extra virgin olive oil, divided
  • 1 cup shelled, fresh organic edamame (frozen is ok too, just cook according to package directions)
  • 8 ounces cremini (baby bella) mushrooms, sliced
  • 3 cloves garlic, crushed
  • 3/4 - 1 cup white wine, divided *see preparation notes below
  • 1 package (about 4 oz) sundried tomatoes, julienned (soak per package instructions)
  • 1/2 cup basil, chopped
  • 2 tsp fresh thyme
  • 1/4 cup parmesan or peccorino romano, grated (be sure to use grated cheese or it doesn’t blend as well)
  • 2 tbsp pine nuts, toasted
  • sea salt and pepper to taste


  1. Bring a large pot of water to a boil and cook the penne according to the package directions.
  2. While the pasta is cooking heat 2 tbsp olive oil in a large skillet over medium heat and add the mushrooms and a pinch of salt.
  3. Cook, stirring occasionally until the mushrooms are soft and have released their juices, about 4 - 5 minutes.
  4. Add 1 clove of the minced garlic and cook 1 minute more.
  5. Add 1/4 cup of the wine and stir to combine. Reduce the heat to low and let the wine simmer until reduced to about half.

    Add the edamame, tomatoes, basil, thyme, pinch of salt and pepper

  6. Add the edamame, tomatoes, basil, thyme, pinch of salt and pepper. Cook until the edamame and tomatoes are warm.
  7. Drain the pasta when done and transfer to a large serving dish.
  8. Add the mushroom mixture to the penne.
  9. In the same skillet that the mushrooms were cooked add the remaining tablespoon of olive oil and remaining 2 cloves minced garlic.

    Add the remaining wine and simmer until slightly reduced

  10. Saute on medium low heat about 1 minute and then add the remaining 1/2 - 3/4 cup wine (*the amount you use is up to you depending on how much sauce you want and how thick you want it to be). Simmer about 3-4  minutes until slighty reduced .
  11. Add the cheese and stir to combine.
  12. Pour over the pasta, mix well and sprinkle with the toasted pine nuts.

Nutritional Info:

Makes approximately 4 cups.

Serving size 1 cup.

Nutrients per serving:  Calories: 533.5, Cal. from Fat: 1162, Total Fat: 21g, Sat. Fat: 3g, Carbs: 64g, Fiber: 10.5g, Sugars: 13g, Protein: 19.5g, Sodium: 698.5mg, Chol: 5.5mg


Any leftovers can be stored in an airtight container in the fridge for up to 3 days.

Fox Valley Winery Special Label White Wine for Dave Sackett

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  1. Vicki Newman says:

    Love this story! My brother has MS and I am doing our local walk this Saturday. This dish looks delicious!

    • Kristy says:

      Hi Vicki,
      I’m sorry to hear your brother has MS. I applaud you for your support of him and all of those with this disease by walking in your local MS walk. I hope you meet your fund raisiing goal. Best of luck to you and your brother.~Kristy


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