Best Pasta With Mushroom And Seasonal Vegetable Recipes

PASTA WITH MUSHROOM AND SEASONAL VEGETABLE

Steps:

• Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
• Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
• When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
• Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
• Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
• Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
• You can use any other vegetables in season but the mushrooms are essential.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Steps:

• Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
• Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
• When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

SQUID PASTA WITH SEASONAL MUSHROOMS AND VEGETABLES

Steps:

• Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.
• In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi.
• When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.

VEGETARIAN PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions for al dente pasta. Drain well and run cool water over it to wash off extra starch and to prevent the pasta from clumping together. Return to the pot. Meanwhile, preheat oven to 400 degrees F. Coat a 9 by 13-inch casserole dish with cooking spray.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 7 minutes. Add in garlic, bell pepper, mushrooms, Italian seasonings and pepper and cook, stirring often until the vegetables are tender and any excess moisture is evaporated, 7 to 8 minutes. Stir in spinach and cook until the spinach is just wilted, about 1 minute.
• Add the vegetable mixture, the crushed tomatoes and basil to the pasta and stir well. If using sausage for flexitarian option add it too.
• Transfer the pasta and veggie mixture to the casserole dish. Dollop the ricotta over the top of the pasta. Top with the shredded cheese.
• Bake until the pasta is bubbling hot and the cheese is melted, about 12 minutes. Let cool at least 5 minutes before serving.