Nutty Mushroom Pasta Recipes
NUTTY MUSHROOM PASTA
Make and share this Nutty Mushroom Pasta recipe from Food.com.
Provided by hectorthebat
Categories Nuts
Time 24m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Half fill a large pan with hot, salted water, add 1 tsp cooking oil and bring to the boil. Stir in the pasta and cook for 6-8 minutes, until al dente, not soggy. Drain well and keep warm.
- While the pasta is cooking, peel and finely chop the onions and fresh garlic. Wash and slice the mushrooms. Heat the oil in a pan over a moderate heat and fry the onion and garlic for 4-5 minutes, until soft but not brown. Add the mushrooms, cooking gently for a further 4-5 minutes, until the vegetables are cooked. Stir in the cream or curd cheese, yoghurt, soured or double cream, and nuts, and heat gently, stirring carefully to make a creamy sauce. Stir the pasta into the creamy mixture, mixing gently to coat the pasta with the sauce and heating thoroughly. Stir in snipped parsley and season to taste. Pile onto a warm serving dish and garnish with a shake of paprika and a little more parsley.
Nutrition Facts : Calories 595.6, Fat 25.9, SaturatedFat 8, Cholesterol 35, Sodium 114.9, Carbohydrate 74.8, Fiber 4.8, Sugar 8.2, Protein 17.4
MUSHROOM WAFU PASTA
Wafu directly translates to "Japanese style." As it relates to pasta, you can expect uniquely Japanese flavors and twists like mentaiko pasta, which is made with spicy cod roe, or the Napolitan, which is made with mushrooms, green peppers and bacon, sausage, or even hot dogs, in a tangy ketchup-based sauce. Kinoko, or mushroom, wafu pasta is a spaghetti dish made with a variety of Japanese mushrooms (and occasionally bacon) in an umami-rich soy-butter sauce emulsified with pasta water. Using bronze-cut dried pasta, with its rough surface, is optional but results in a superior final dish. Bronze-cut pasta is normally labeled as such on the package, otherwise, look for pasta with a surface that is more coarse. (Traditional Italian brands and some organic pastas are often made in this manner). This recipe calls for a full pound of pasta, but it halves easily. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hana Asbrink
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, make the sauce: In a large skillet, heat olive oil and 4 tablespoons of butter over medium. When the butter is melted and starts to foam, add garlic and mushrooms. Cook, stirring only occasionally to ensure garlic doesn't burn, until mushrooms start browning on the edges, about 6 to 7 minutes. Season with 1/2 teaspoon salt and about 12 to 15 cranks of pepper. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is ready.
- Return the skillet to medium low. Push the mushrooms to one side of the skillet. Add remaining 4 tablespoons butter and soy sauce, allowing butter to melt into the soy sauce before combining with the mushrooms. Add pasta and 1/2 cup of the pasta water to the skillet, tossing to coat with the sauce. Cook, adding more pasta water 1 tablespoon at a time as needed, until pasta is glossy, about 1 minute.
- Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.
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