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Archive for November 20th, 2011

Mushrooms and rosemary make a great marriage in a pasta sauce. Paired with some fresh pappardelle, and this is one great autumn dish. Modified slightly by me for a nondairy perfect adaptation.

Pappardelle with rosemary and mushroom ragu (from Herbie Likes Spaghetti blog) (check out the beautiful photos there)

1/2 pound pappardelle

2 tablespoons olive oil

1 1/2 cups sliced shiitake mushrooms

1 1/2 cups chopped cremoni mushrooms

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

1 1/2 cups of your favorite tomato sauce

1/4 cup fresh parsley, chopped

salt and pepper to taste

grated soy parmesan

In a nonstick pan, heat up the olive oil and throw in the garlic. Once it begins to soften, add the mushrooms and rosemary; cook on medium-high heat. Toss and cook until nicely carmelized and most of the liquid they exude has evaporated. Add the tomato sauce and the chopped parsley to the mushroom mixture and stir to combine. Let it simmer on low heat while the pasta cooks.

Cook the pasta until it is slightly al dente; then move the noodles to the mushroom cooking pan. Add a touch of pasta water, and toss everything together until the pasta has absorbed the sauce. Serve with soy parmesan. Makes two servings.

 

 

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