Corkscrew Pasta with Cremini Mushroom Sauce
This made a very hearty pasta, with a flavor as rich as french onion soup. The sauce is based on the one that tops this polenta, but is thinned out with extra liquid. (Always cook with wine that you would drink!)
- 200 g. corkscrew pasta
- 200 g. cremini mushrooms, cleaned and sliced
- 1 small onion, thinly sliced
- 1 clove garlic, sliced
- 2 T. EVOO (and/or a butter/oil combo)
- 1 T. fresh rosemary, roughly chopped
- 1/2 c. white wine + more for drinking while cooking
- 1 c. vegetable stock
- 1/4 t. cornstarch, dissolved in 2 T. hot water
- S & P to taste
- Shredded parmesan cheese to top
Add mushrooms and rosemary and stir to coat. Reduce heat to low and saute for about 10 minutes - allow the mushrooms to brown and onions to slightly caramelize (see photo below, don't burn your camera) before adding wine, 1/2 c. stock, and cornstarch solution.
Simmer for 5-10 minutes, adding more stock as necessary for desired consistency and S&P to taste. Don't allow the liquid to cook out as in the polenta recipe. Combine with cooked pasta and top with cheese.
Variations on Pasta Primavera
Pasta Primavera is one of my favorite dishes and can be made with any assortment of veggies, but I always prefer that it include zucchini and fettucine. Typically, my recipe goes something like this:
- Saute 1 medium sliced onion and 1 clove garlic in EVOO for a few minutes
- Choose 3 or 4 veggies:
- yellow squash
- Add the thickest vegetables (sliced thin) first to allow for more cooking time, simmer in water and/or veg stock (about 1-2 cups, adding more as necessary) for about 15 minutes
- Add al dente pasta and simmer together for a couple of minutes while the noodles finish cooking and the sauciness thickens
- Top with a TON of parm cheese
I also made a spiral noodle version with shredded carrots and zucchini and added cherry tomatoes when it was close to done. The veggies and cheese got into all the cracks and were delish!