Has This Pasta ‘Hack’ Gone Too Far?

Spaghetti can be a divisive food. Just ask Italians. Every once in a while, a recipe comes along that causes traditionalists to bristle, to seethe at unwarranted alterations. To some the inclusion of ham in a spaghetti carbonara may seem mundane, to ot…

Spaghetti can be a divisive food. Just ask Italians. Every once in a while, a recipe comes along that causes traditionalists to bristle, to seethe at unwarranted alterations. To some the inclusion of ham in a spaghetti carbonara may seem mundane, to others it’s downright apocalyptic.

There is, however, a new spaghetti trick causing more mayhem than usual. It appears in a video that began making the rounds first on Facebook and then on Twitter where it caused quite the stir. Let’s break it down.

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I got the idea for this artichoke pasta recipe a few weeks back, when my fridge was overflowing with spring artichokes. Jumbo ones, baby ones, and every size in between. One day, I had steamed a few of the large artichokes for this post, and after I fi…


I got the idea for this artichoke pasta recipe a few weeks back, when my fridge was overflowing with spring artichokes. Jumbo ones, baby ones, and every size in between. One day, I had steamed a few of the large artichokes for this post, and after I finished taking the photos, I stood at the counter, snacking on the meaty leaves dipped in lemon butter sauce. Of course, I knew that artichokes and butter were a classic combination, but it had been a while since I’d tasted them together. After one bite, I started grinning. The artichokes and lemon butter […]

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Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in…

The post Broccoli Pesto Pasta with Green Olives appeared first on Cookie and Kate.

broccoli pesto pasta recipe

Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in your repertoire for the rest of the year.

I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You might know Kelly from her blog, Just a Taste. Kelly is a delightful person, a professionally trained chef and a hard-working mom to three boys, all under the age of five.

broccoli pesto pasta ingredients

Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). And good gracious, wait until you see the desserts.

This broccoli pesto pasta recipe includes green olives as the secret ingredient. They offer a delicious briny olive flavor and cover up the flavor of the broccoli. She says her boys absolutely love this dish, so this dish is designed for the whole family. I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. Serve it as you please!

Continue to the recipe...

The post Broccoli Pesto Pasta with Green Olives appeared first on Cookie and Kate.

Mushroom Pasta with Parmesan

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan. Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment). 3 elements to this mushroom pasta recipe This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials: Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli. Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan.

Mushroom pasta

Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment).

3 elements to this mushroom pasta recipe

This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials:

  • Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli.
  • Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini mushrooms have great flavor, but you can use other types too (see below). We also threw in a few breadcrumbs to add texture.
  • Garlic butter sauce: All you need is olive oil, butter and garlic to make a killer sauce. Add grated Parmesan cheese at the end and bam! You’ve got an incredible simple pasta sauce that pairs perfectly with these ‘shrooms.
Mushroom pasta

Best types of mushrooms for pasta

What are the best mushrooms for pasta? Some of our favorites are the standards, but there are lots of more unique varieties to try as well. A mix of mushrooms makes for an even more interesting pasta! Here are our top types of mushrooms to pair with pasta:

  • Baby bella (cremini): Baby bella, aka cremini mushrooms, are a younger version of the portobello; they have a savory, meaty flavor and a lovely shape. They’re one of our top choices for mushroom recipes.
  • Portobello: You can go super-meaty with slices of portobello mushrooms.
  • White button mushrooms: Button mushrooms are younger versions of the baby bella; they have less robust flavor, but work if it’s all you can find.
  • Shiitake: Shiitakes are great for mixing in for texture and have a super meaty flavor. Make sure to remove the tough stems before you use them.
  • Oyster: Oyster mushrooms also add great texture in a mix of mushrooms.
  • Maitake: Maitake or Hen of the woods mushrooms have a peppery flavor and feathery texture that works well in a mix.

How to cook pasta to al dente

The key to this mushroom pasta recipe? Cook the pasta to al dente. Al dente means “to the bite” in Italian: it’s pasta that’s cooked until it’s perfectly tender but with a firm center. Over-cook your pasta and it’s not only rubbery: it actually has less nutrients and makes you less full. Here are a few tips on how to cook pasta perfectly:

  • Check before the package instructions indicate. Most pasta packages have timing that results in overcooked pasta. Start tasting the pasta a few minutes before the package indicates.
  • Taste often! You want to catch it right when there’s a small white fleck at the core, or just when it disappears.
  • Move quickly! Pasta can go from al dente to overcooked in a matter of seconds.
Mushroom pasta

Variation: Creamy mushroom pasta

Love creamy mushroom pasta instead? You can easily make this pasta creamy using our favorite trick: goat cheese! Crumble in up to 4 ounces soft goat cheese (chervre) at the end of the recipe. It combines with the butter sauce and forms a creamy sauce that perfectly coats the pasta. You could also make our Creamy White Sauce instead of the garlic butter sauce.

A note on portion size

This mushroom pasta recipe is for half pound of pasta. Depending on you and your family, this makes about 4 modest sized servings. But if you’ve got big eaters, you may want to increase the amount of pasta. Or, you may want to just make sure you have a few filling side dishes to go with it.

We served this with a few side dishes and it served 2 adults and 1 child. But if you’re serving it as your only vegetarian protein or for teenagers, you might want to make double the recipe and go for 1 pound.

Mushroom pasta

Make it a meal: sides for mushroom pasta

How to make this mushroom pasta recipe into a filling meal? You’ll want to find side dishes that are veggie-filled to infuse fiber and vitamins, and protein-packed sides to make the meal more filling. Here are a few ideas:

This mushroom pasta recipe is…

Vegetarian. For gluten-free, use gluten free pasta.

Print

Mushroom Pasta with Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.36 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 modest servings
  • Diet: Vegetarian

Description

This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan. 


Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce, plus saved pasta water
  • 16 ounces baby bella (cremini) mushrooms (or a mix of other types)
  • 1/2 small sweet onion or yellow onion
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3 tablespoons salted butter, divided
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Italian breadcrumbs or panko (optional)
  • 4 garlic cloves
  • 1/4 teaspoon red pepper flakes (or sliced fresno pepper)
  • 1/4 cup grated Parmesan cheese
  • Creamy variation: 3 to 4 ounces soft crumbled goat cheese

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you’ll likely only need a few tablespoons).
  2. Meanwhile, start the mushrooms: Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl. 
  3. Make the garlic butter sauce: Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
  4. Serve: Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm. 

Notes

*Double this amount for a larger, more filling plate of pasta. Or, complete your meal with a filling vegetable side dish or salad.

  • Category: Main dish or side dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Mushroom pasta, mushroom pasta recipe

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I keep a box of langoustines in the freezer, so I always have everything I need to make this pasta. I’m a big fan of Barilla pasta (and this is not an ad). My favorite kinds are spaghetti #7 and bucatini, which is like very thick spaghetti, only with a hole inside. If you don’t […]

I keep a box of langoustines in the freezer, so I always have everything I need to make this pasta. I’m a big fan of Barilla pasta (and this is not an ad). My favorite kinds are spaghetti #7 and bucatini, which is like very thick spaghetti, only with a hole inside. If you don’t have tomatoes, you can use 2-3 tbsp of canned diced Italian tomatoes. Shrimp can always be substituted for langoustines, and, if you like, add calamari.

LANGOUSTINE TOMATO PASTA

Recipe

LANGOUSTINE TOMATO PASTA
PREP TIME COOK TIME MAKES
7 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 180 g spaghetti or other pasta
  • 1.5 c (10-14) cherry tomatoes
  • 2 tbsp pine nuts
  • 2 cloves garlic
  • 2 tbsp chopped parsley leaves
  • ¼ chili pepper
  • 1 tsp Dijon mustard
  • 4 tbsp grated parmesan
  • 1 tbsp butter
  • 2 tbsp olive oil for frying

INSTRUCTIONS

1. Put a large pot of water on the stove and bring it to a boil. Add 1 tsp salt.

2. Clean the langoustines, cut along the back with a small knife, and remove the intestinal tract. Dry on a paper towel.

3. Chop the garlic and chili finely. Cut the tomatoes into halves.

4. Boil the pasta until al dente. Cook for half a minute less than indicated on the package.

5. Heat the olive oil in a skillet and add butter. Add the langoustines and fry on both sides over medium heat. It takes a couple minutes. Add chilies and garlic. Stir and cook over low heat for about 10 seconds.

6. Add tomatoes and mustard to the langoustines. Cook, stirring over medium heat for 2-3 minutes. Add salt and pepper.

7. Drain the pasta. Save 1 cup of water. Return the pasta to the pot. Add the langoustines and tomatoes and stir. Keep on low heat.

If your skillet is large enough to hold the pasta, you can add the spaghetti to the langoustines rather than the other way around.

8. Pour 3-4 tbsp of water into the pan where the langoustines were fried and scrape off anything that stuck. Pour into the pasta.

LANGOUSTINE TOMATO PASTA

9. Add pine nuts, parmesan, and parsley. Add pepper and stir. Taste the pasta and add salt, if necessary. The pasta should be very slippery, if it is not, add a couple more spoonfuls of the water the spaghetti was boiled in. Remove from the heat. Leave it in the pot for another 30 seconds. Arrange on plates and serve.


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Orzo is pasta pretending to be rice, and nobody is upset about it. It’s a perfect shape for "grain" salads that won’t glop or go stiff after a few hours in the sun. The spoonable shape makes it a natural addition to warm soups and stews too, and it takes on the flavor of meaty entrees like a champ. In the spirit of orzo appreciation, here are 23 wonderful ways to use it.

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