Light Creamy Pasta with Portabello Mushrooms

mushroom pasta 1
We got some beautiful portabello mushrooms and I did not feel like predictably chopping it up and mixing it with a pasta sauce. So I came up with this creamy sauce recipe (with absolutely no cream!) and broiled these mushrooms, making them the real star in this dish. It takes under half an hour to put it all together.

Ingredients:
For Broiled Mushrooms
6- 8 Portabello Mushrooms (my choice but use whatever type you like)
2/3 cup apple cider vinegar
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
For The Pasta
1 tablespoon EVOO + 1/2 teaspoon butter
1 and 1/2 cup Farfalle pasta (I use whole wheat pasta with added veggies)
1 16 oz can of organic Canellini beans (this is what makes the pasta so creamy)
3 cups of kale (substitute with spinach or your choice of green)
1 medium shallot
1 clove of garlic, whole
1 teaspoon nutmeg
1 teaspoon smoked paprika
3-4 drops of worcestershire sauce
1/2 cup of half and half or heavy cream
1/4 cup of chicken or vegetable stock
Salt and black pepper to taste
Cheese- Parmigianno regiano or pecorino romano (I prefer the tangy pecorino made from sheep’s milk)
Instructions:
Wash mushrooms and pat dry. Remove the stalk so that they can be laid flat. Mix all the ingredients and marinate for a few hours or overnight. To cook, bring to room temperature. Pre-heat oven to broil. Place under the broiler for 10 minutes, turning half way. Pull it out of the oven and let it rest 10 minutes. Cut into thin slices and reserve any drippings.
Boil pasta according to instructions. Reserve some starchy cooking water.
Add the EVOO + Butter to a pan on medium high. Add the onions, little salt and let it carmelize. When it browns and gets fragrant, add the clove of garlic, kale and beans. Add a splash of stock. Cover and cook 3-4 minutes. Do not overcook kale. Remove the cover, pull out the clove of garlic and finely mince it. Mash some of the tender beans in the pan to thicken the sauce. Add half and half, mushroom drippings and remaining stock. Add nutmeg, paprika, worcestershire, salt and simmer to get the right consistency. Remove from heat. Add back the mined garlic.  Fold in the pasta. Add starchy cooking water if the sauce is too thick, specially if you use heavy cream. The starchy cooking water really helps marry the pasta with the sauce and add more moisture.
Serve in a plate or bowl. Place slices of brown broiled succulent mushrooms on the pasta. Garnish with shaved cheese on top. The tangy Pecorino Romano really holds up to the flavor of the vinegary mushrooms.
Tip: Toss 1 tablespoon parmesan cheese with the pasta after draining the water, before adding it to the sauce. The cheese melts on to the hot pasta.
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