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Nostalgic Mushroom Pasta

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Fit Foodie Graziella Baratta re-creates a dish she discovered in Orvieto, Italy, where she fell in love with mushrooms!
Ingredients
For the sauce
  Olive oil 2 Tablespoon (As needed to coat the bottom of the pot)
  Minced garlic 6 Clove (30 gm)
  Baby portobello mushrooms 16 Ounce, sliced
  Chicken stock 2 Cup (32 tbs) (plus some extra pasta water)
  Fresh sage leaves 15 Gram (1 handfull)
  Cornstarch 1 Tablespoon
  Truffle oil 1 Tablespoon
For the pasta
  Farfalle 16 Ounce (High fiber, whole grain variety used)
  Water 2 Cup (32 tbs) (As required to boil the pasta)
  Salt 1 Teaspoon (Boiled in salt water)
Directions

GETTING READY
1. In a pot, boil water with a little salt in it. Cook the farfalle pasta as per instructions on the pack. Drain and set aside.

MAKING
2. Heat up a pan with olive oil just enough to coat the bottom of the pan well. Add the finely chopped or minced garlic and saute for about a minute or so until the mushroom slices dehydrate.
3. After about 5 to 7 minutes, sprinkle some sea salt and pepper.
4. Add chicken stock, stir and let it simmer on high heat for about 5 minutes.
5. Add the freshly chopped sage leaves and let it continue to simmer for a minute or two.
6. Add 3/4 to 1 tbsp of cornstarch (to thicken the sauce), using the back of the spoon blend it well into the simmering sauce.
7. Add 1 tbsp of black truffle oil and stir.
8. Add the boiled and drained pasta along with a couple of spoons of pasta water. Stir gently to coat the pasta well with the sauce.

SERVING
9. Serve warm garnished with shavings of Romano cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
8

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