Mushroom Whole Wheat Pasta (RECIPE)

Mushroom Whole Wheat Pasta (RECIPE)

Ingredients

• Water
• 1 ounce dried porcini mushrooms
• 3 tablespoons extra virgin olive oil (I use Kasandrinos)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound assorted fresh mushrooms, such as cremini, oyster, chanterelle and/or portobello, thinly sliced
• 1 cup no-salt-added beef broth or vegetable broth
• 1 tablespoon fresh chopped thyme
• 1/2 teaspoon salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 12 ounces whole-grain dried penne
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 1/4 cup chopped flat-leaf parsley

Instructions

• 1. Boil a kettle of water.
  
  
• 2. Put the porcini mushrooms in a small bowl and cover with about 1 cup of boiling water. Allow to sit for 30 minutes, then drain, reserving the liquid. Chop the rehydrated mushrooms.
  
  
• 3. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute, then stir in the fresh mushrooms; cook for about 10 minutes or until they have released their moisture.

• 4. Add the broth, the rehydrated, chopped porcinis and their soaking liquid, the thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Increase the heat to medium-high; once the liquid starts to boil, reduce the heat to medium-low; cook for 20 minutes, until the liquid has reduced to form a slightly thickened sauce.

• 5. Meanwhile, bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions. Drain.

• 6. Return the pasta to the pot; add the mushroom sauce and the 1/4 cup of Parmigiano-Reggiano, tossing to incorporate. Taste, and season with more salt and/or pepper as needed.

• 7. Divide among individual wide, shallow bowls. Garnish with parsley and more cheese.

Enjoy!!

Servings : 6
Ready in : 18 Minutes
Course : Dinner, Lunch, Main Dish

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