A silky and chunky mushroom sauce recipe perfect with fresh or dried, long wide shape pasta. With a pound and a half of mushrooms, it has a deep mushroom flavor seasoned with dry Spanish sherry and fresh rosemary.
My stress level is very high now and I desperately need to chill out. In-between two nor’easters, extended power outages, and no internet, I migrated my website from one hosting service to another. Maybe I should have waited until the storms cleared, but then I would still be waiting. No internet.
For over a week my website fluctuated between it’s old home and new one, appearing with different styling and connections. Just like we went from house to house seeking warmth and shelter after the storm. Fortunately, we had a place to go, not like my website that was floating between two homes.
Mushroom Sauce to Sooth the Soul
Amid cleaning out my refrigerator and freezer and restocking our supplies, I spied a pint of store made fresh cream of mushroom soup. I grabbed it up like it was the last pint of soup in the store. Instinctively, I knew other than my internet service returning, cream of mushroom soup was the medicine I needed to calm my mind.
Back home, with each sweet and earthy slurp my body melted into the serene soup. Selfishly, I wanted more and next to mushroom soup, pasta with mushroom sauce grounds me. Like cream of mushroom soup, mushroom sauces for pasta is at the top of my favorite food list. When two of the most comforting foods combine, it is difficult to hold onto any worries. It is time to make this at home.
How to store mushrooms Once I open a sealed package of fresh mushrooms, I put any remainder mushrooms in paper bag. Mushrooms get slimy in plastic bags and containers.
Pappardelle with Sherry Mushroom Sauce
Wide flat noodles are my preferred pasta shape with this smooth mushroom sauce. Often pappardelle or tagliatelle are hard to find so penne is a good substitute. If you can get fresh pasta go for it, but make sure you time the pasta to reach just shy of al dente when the sauce is done cooking. Fresh pasta is best eaten right after it is cooked.
This recipe is adapted from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Tagliatelle with Mushroom Sauce.
- .5 oz (14 g) dried porcini mushrooms*
- 1 cup (250 ml) boiling water
- 1 lb. (454 g) dried or fresh pappardelle pasta or tagliatelle, or penne
- 2 TB extra virgin olive oil
- 1.5 lbs 750 g assorted mushrooms, sliced thin
- 1 leek cleaned and minced
- 3 cloves of garlic minced
- ½ tsp Kosher salt
- Fresh ground black pepper
- 2 TB fresh rosemary minced (thyme or sage)
- 3 TB tomato paste
- 2 TB dry sherry or Cognac
- 1 - 1.5 cups (250 - 375 ml) reserved mushroom liquid, or a combination of vegetable or chicken stock and mushroom liquid
- 2 TB butter
- Handful of Italian parsley chopped for garnish
- Fresh finely grated Romano cheese
Reconstitute the dried mushrooms
Place the dried porcini mushrooms in a small bowl and pour the boiling water over the mushrooms. Stir the mushrooms and poke at them to submerge the mushrooms under the water. Quickly cover the bowl with plastic wrap and set aside for 20 minutes. Remove the mushrooms from the liquid my lifting them out with your hands or a slotted spoon and rest them on a cutting board. Pour the liquid through a fine mesh strainer, lined with a double layer of cheese cloth, into a small bowl. Finely chop the reconstituted mushrooms and set aside. Reserve the mushroom liquid for later.
Fill a large stock pot with water and bring to boil. Once the pasta water reaches a vigorous boiling point and add about 2 teaspoons of Kosher salt.
Prepare the mushroom sauce
While the water is coming to a boil, heat a large skillet, about 12 inches (30cm) or sauté pan over medium-high heat. Add 2 tablespoons of extra virgin olive oil add all the fresh mushrooms to the pan. (If you use a smaller pan, you may want to sauté the mushrooms in a couple of batches.) Sauté stirring occasionally until they are cooked through and all their liquid has evaporated.
Add the minced leeks, garlic, minced reconstituted porcini mushrooms, half the minced rosemary, Kosher salt and fresh ground black pepper then stir to coat the vegetables. Cook until the leeks are soft about 5 minutes. Push aside the vegetables to uncover the hot spot of your pan and add the tomato paste to toast it over the hot spot for about a minute. Mix the tomato paste with the vegetables and cook for 4 minutes. Add the liquid, either just the mushroom stock or a combination of mushroom and chicken stock no more than 1. 5 cups (375 ml), and the butter. Turn down the heat to medium and simmer the mushroom sauce until the butter is melted and incorporated into the sauce, about 5 minutes. Taste and add more salt and pepper if needed.
Add the pasta to the salted boiling water and cook until al dente. Refer to the directions on the back of the pasta box. Occasionally stir the pasta so the strands do not stick together. Once cooked, remove the pasta from the water using tongs and add it directly into the pan with the mushroom sauce. Toss to evenly coat the pasta with the sauce. Sprinkle with the remaining minced rosemary and serve.
Serve immediately garnished with minced parsley with finely grated fresh Romano cheese.
Dried porcini powder is another way to get earthy mushroom flavor when cooking with cultivated mushrooms. Start with 1 teaspoon. Taste, then adjust with more if needed.
More mushroom recipes for the mushroom lover:
Mix up the Mushroom Sauce
Instead of a pasta sauce, spread the mushroom sauce over polenta, grilled steaks, chicken or white fish.
Top bruschetta with the mushroom sauce. Toast slices of crusty French or Italian bread then paint each slice using a garlic clove. Top the garlic toasts with the mushroom sauce and serve as an appetizer.
Add some cream or crème fraîche to the mushroom sauce for a creamy adaptation. Start with a half of cup (125 ml) and taste. If you use cream add it with the stock, but do not let the sauce boil. If you use crème fraîche, add it at the end before you add the pasta.
Switch up the herbs to reflect the season. Mushrooms taste delicious with thyme, rosemary and sage, but in the summer months, try it with basil.
Experiment with the texture. For a slightly smoother sauce, purée half of the sauce until smooth, then add the purée back with the other mushrooms. Adjust the thickness with more stock.
For a heartier mushroom sauce, add roughly chopped tomatoes to the sauce before you add the stock. Proceed as directed.
If it wasn’t for free Wi-Fi at various stores in my area I would not have been able to get my website up and running and publish this post. Thanks to Panera and Starbucks for providing the service. It was a real-life saver for many people like myself during the aftermath of two nor’easters within a weeks’ time. This is not an ad or a sponsored post, just a friendly thank you.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
When schedules are tight, and you want a hearty dinner with little preparation, a pasta dinner with turkey meat sauce is the answer. I can’t tell you how many times I relied on this meal over the years. When my kids lived at home, pasta with turkey meat sauce was a regular, if not weekly dinner. Fortunately, they never tired of this very dependable and affordable meal.
Pasta served with a simple meat sauce made with ground turkey and canned tomatoes is the basis for this recipe. We use ground turkey a lot for burgers, meatloaf, or a meat sauce. Don’t get me wrong, I love a juicy beef cheese burger, and believe Bolognese sauce is food for the Gods, yet the boys preferred ground turkey. Luckily, when it comes to making a meat sauce, their preference for ground turkey was easy to satisfy. Unlike ground beef, ground turkey is the perfect choice when you want a quick meat sauce. Turkey does not require several hours of cooking to break down and develop rich flavor like beef does. In fact, because turkey is so lean, the longer it cooks the tougher it gets.
Originally, my intention for making this sauce was to create a meal that was easy to make, and my kids would eat. With little toddlers running around I often did not have time to chop a lot of vegetables. A substantial meal with little prep was the ideal dinner. Aside from the amount of time the turkey meat sauce needs to cook, the most difficult part is preparing the garlic. As for the rest of the meal, ground turkey quickly browns then cooks in a sauce of chopped up canned tomatoes, grated carrots and the minced garlic. The time it takes to boil water and cook the pasta provides a window of 30 – 40 minutes. This gives the meat sauce plenty of time to cook. The result, is a meat sauce with bright flavor, and my attention could easily move between making dinner and my children’s needs.
As the boys grew up and if time allowed, I added other vegetables or seasoning. It is a great sauce to use up any loose vegetables hiding in the refrigerator. Anything goes be it, red pepper flakes, pancetta, fresh herbs, winter squash, mushrooms, or other vegetables. You name it, this hearty sauce develops into whatever your inspiration desires. However, keep in mind, adding more ingredients changes your quick dinner into one requiring extra preparation and cooking time.
For a vegetarian/vegan pasta sauce: Tomato Sauce with Rosemary and Balsamic Vinegar
What I really like about this meal, is it so adaptable. I find it difficult to call this a recipe, instead it is a foundation for endless possibilities. It is a simple family dinner that can easily be made with whatever ingredients are in your pantry or refrigerator. There is no need to measure, use what you have and adjust to your tastes. If you only have one 28 oz can of crushed tomatoes, it will still taste great. If you don’t have fresh herbs there is no need to run to the store, used dried herbs. What is important is putting a nutritious homemade dinner on the table and enjoying time spent with your family and friends.
Spaghetti with Turkey Meat Sauce
- 1 lb 453 g ground turkey
- 2 TB extra virgin olive oil
- 5 cloves garlic green germ removed and minced
- ¼ tsp red pepper flakes optional
- 1 medium or 2 small carrots about 2.5 oz / 75 g grated on a box grater
- 1- 1½ tsp Kosher salt divided
- 1 28 oz / 800 g can of whole tomatoes in purée rough chopped
- 1 14.5 oz / 411 g can of crushed tomatoes
- 1 tsp dried oregano
- 1½ tsp dried basil
- 1 tsp granulated sugar
- 1 lb box spaghetti or other favorite pasta
- 1 TB balsamic vinegar
- small handful of fresh basil leaves
- small handful of fresh parsley
Fill a stock pot 2/3 up with water and place on a burner over high heat.
Place another large sauce pan, or 5qt Dutch oven over a burner set to medium-high heat. Pour in 2 TB of extra virgin olive oil. When the oil starts to shimmer, add the ground turkey to the pot and break it up. Let the ground turkey cook undisturbed for about 3 minutes. Once the turkey meat starts to brown break up any large chunks and stir. Cook the ground turkey until the meat is no longer pink and the juices collected on the bottom of the pot have evaporated, about 2-3 minutes.
Add the grated carrots, minced garlic, red pepper flakes, if using, and ½ tsp Kosher salt. Stir and cook for about for a couple of minutes.
Add both cans of tomatoes with their juices, dried oregano, and dried basil to the ground turkey and stir. Bring the sauce to a brisk boil, then turn down the heat to medium. Add the granulated sugar, 1/2 tsp of Kosher salt and stir. Taste and correct for seasoning with more Kosher salt if needed. If you are using no-salt canned tomatoes, you may need the full 1½ tsp of kosher salt to the sauce. Don't add more sugar until it has simmered for several minutes. You should not need extra sugar, but sometimes a pinch is required. The sugar helps sweeten the sauce and balance the flavor.
Simmer the sauce for about 15 minutes. Taste and adjust for seasoning.
When the sauce is done simmering, and just before serving, turn off the heat and add the chopped fresh herbs and balsamic vinegar to the sauce. Stir to mix.
Meanwhile, when the water comes to a boil add about 1 TB of Kosher salt to the boiling water and cook the pasta following the instructions on the back of the pasta box. Ideally, time the pasta to finish cooking just after the sauce is finished cooking.
Drain the pasta from the water and add a little olive oil and stir. Plate the pasta with sauce and serve with grated Romano or Parmesan Cheese.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Pasta is the perfect foundation to pair with basil pesto. The intense herb flavor combined with sharp cheese needs a mild flavored foundation to compliment the sauce. Any type of pasta will suffice, but my favorite pasta with my favorite basil pesto recipe is cheese tortellini. Tortellini is widely available at the store, either freshly made, frozen or dried. As it happens, tortellini with basil pesto, grape tomatoes and green beans is one of my family’s favorite pasta dinners.
I love making pasta dinners with enough additional ingredients for a well-rounded meal. Marcella Hazan says a pasta meal is all about the pasta with just the minimal amount of sauce and add-ins. The pasta is the star. I learned a lot about cooking Italian food from Marcella’s cookbooks. However, here is where I diverge from her rule. For me, I try to make a whole meal that is nutritionally balanced.
Usually, I create a pasta dinner using pasta as the foundation with enough vegetables and/or proteins for a well-rounded meal. This way if I can’t make a salad, I know everyone will get at least one serving of vegetables. You still enjoy the comfort and flavor of pasta with the added nutritional benefits of a full serving of vegetables. Hopefully, the additional vegetables reduces pasta’s glycemic-index as well. Tortellini with basil pesto, grape tomatoes and green beans is also a great way to sneak in more vegetables for picky eaters.
Whenever I mix pesto into tortellini, or any type of pasta, I always add grape tomatoes. I never serve pasta with pesto without them. The sweetness and acid of the tomatoes nicely compliments the pesto and makes it taste more refreshing. I also love adding blanched green beans to my tortellini and pesto. It doesn’t add extra work and cooks in the same pot as the tortellini. Quickly blanched and crisp green beans add a nice textural contrast to the soft tortellini and smooth pesto. Basil, tomatoes and green beans all grow at the same time and as the saying goes, “What grows together, goes together.”
Tortellini with Basil Pesto, GrapeTomaotes and Green Beans
- 1 lb (450 g) fresh, dried or frozen cheese tortellini
- Kosher Salt for pasta cooking water and seasoning
- 1/2 lb (227 g) grape tomatoes, sliced in half
- 1/2 lb (227 g) fresh green beans, trimmed and cut in half
- 1/2 cup (125 ml) Basil Pesto
- Serve with freshly grated Romano cheese
- 1 cup (250 ml) heavy cream or half and half Optional. Follow directions in summary.
Fill a stock pot with water and bring to a boil. Add at least one teaspoon of Kosher salt to the water and carefully taste. You want to taste the salt in the water. The lore is, the pasta water should taste like the sea. Sometimes I find that amount too salty. continue to add more salt until it is just right for your preference.
Add the tortellini and cook according to the directions given with the pasta. While the tortellini cooks, occasionally stir the pot to prevent the tortellini from sticking together.
About two minutes before the tortellini is done cooking, add the prepared green beans to the pot with the tortellini. Cook until the water returns to a boil. Taste the tortellini for al dente.
Drain the water and return the tortellini and green beans to the stock pot. Add about a 1/2 cup of pesto and stir o combine. Add the grape tomatoes and stir to combine.
Serve immediately with more Romano Cheese on the side.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
It is funny how one little pasta dinner is the cause of serious debate and unfavorable opinions. After all, pasta primavera simply is pasta prepared with delicately cooked vegetables. What is so serious about that? Well, Pasta Primavera’s origin for one, and its popularity for another.
A Brief History of Pasta Primavera
This pasta specialty is not of Italian origin, but is a 1975 American creation either at Le Cirque in NY City, or in Nova Scotia with a Le Cirque chef/owner connection, (Wikipedia). The recipe’s fame started at Le Cirque where customers could special order the meal because it was not on the menu. Amanda Hesser’s 2009 article in the NY Times, states Jean Vergens, then chef at Le Cirque, hated the dish so much he refused to allow Pasta Primavera cooked in Le Cirque’s kitchen. In order to satisfy their costumers, the staff had to cook the dish in the hallway.
What is not of debate is, Craig Claiborne and Pierre Franey’s article about Le Cirque’s recipe in the New York Times, made Pasta Primavera famous. Unfortunately, the fame of pasta primavera help create its’ loss of appeal. Across America, Italian American restaurants served Pasta Primavera. This crossover from a secret meal specially prepared, to mainstream America changed its identity. How can pasta with vegetables taste bad? It can when mediocre restaurants take over the pasta primavera market, (Hesser, A. New York Times 2009). Unfortunately, a meal created using French and Italian cooking techniques, became ordinary in the mass production.
Pasta Primavera Done Right
I like my pasta dishes with an abundance of extra ingredients mixed with some pasta, not the other way around. Depending on the recipe, pasta is a foundation for vegetables and sauces to stand out. Preparing pasta with good technique and consideration for the ingredients, creates food that is fresh tasting and has good structure and texture. A pasta dinner becomes a light and comforting meal. Pasta primavera is no exception. Primavera means spring and the vegetables and sauce should reflect a meal with fresh green vegetables with a light sauce. A rich and heavy sauce will overwhelm the vegetables and drain one’s energy.
This recipe is from Cooks Illustrated and, like a lot of their recipes, has a lot of steps. However, these steps help build flavor and develop a creamy sauce without a trace of cream. Even still, this recipe has 6 steps and the original Le Cirque recipe has 10, so fortunately, it is not as involved as the original.
What makes Cook’s Illustrated recipe so different? The pasta is prepared like risotto. This technique develops lightly toasted pasta with a nutty flavor. Additionally, this technique produces a silky and creamy texture and a double layer of flavor from the vegetables.
I slightly adapted the recipe by adding mushrooms and lightly toasting the pasta. It is my experience the pasta does not toast evenly in a Dutch oven. It is too deep and therefore, you get an uneven toasting. However, it is convenient to cook this recipe in a Dutch oven, otherwise I need an extra-large sauté pan or more pans. My focus is on the flavors of the vegetables and creating a silky-smooth textured sauce. Because I like the flavor of this recipe so much, I decided not to eliminate the step altogether and just pared it down. I was concerned the luscious texture would not be the same without this step.
As the name suggests, Pasta Primavera is a spring meal overflowing with vegetables. Also contributing to the lively spring flavor are wine, lemon juice, and fresh herbs. This is one of the freshest tasting pasta primavera recipes I’ve had. It is a lovely spring melody of asparagus, peas, mushrooms, leeks, and fresh herbs. It is clear the vegetables are the star of the show.
Gluten-Free Pasta Primavera
A note for a gluten-free version of this recipe. It is my experience that gluten-free pasta breaks down when prepared following the risotto style directions. The result is an unappealing pile of mushy pasta with your delicious vegetables. I recommend substituting the recipe’s method of cooking pasta, and follow the directions given with your favorite gluten-free pasta. I am not certain why my quinoa pasta turned to mush, but it seems a gluten protein structure keeps the pasta shape intact.
You will need less stock and only add it to braise the vegetables. Lightly, cook the vegetables for less time, in a 12-inch skillet or sauté pan. Then, add some vegetable stock and wine and gently braise the vegetables until they are crisp tender. If you wish, just before serving, swirl in a couple of tablespoons of butter to the vegetables for a silkier sauce.
I would love to hear from you. Please tag me @lemonthymeandginger on Instagram or visit my Facebook page if you make this recipe or any recipe from Lemon Thyme and Ginger. Also, leave me a comment or question in the comment section below the recipe. I love to see and hear about your creations.
Spring Pasta Primavera
- 3 medium leeks halved lengthwise, washed then sliced into 1/4 inch slices
- 1 lb asparagus 453 g
- 2 cups 330 g frozen peas, defrosted
- 8 about 100 g white mushrooms, sliced
- 4 medium garlic cloves
- 4 cups 1 liter vegetable broth
- 1 cup water 250 ml
- 2 TB fresh mint minced
- 2 TB fresh chives minced
- 1/2 tsp fine lemon zest plus 2 TB lemon juice
- 5 TB Extra virgin olive oil
- Kosher Salt
- 1/4 tsp red pepper flakes
- 1 pound 453 g pasta, like farfalle, penne, campanelle
- 1 cup 250 ml dry white wine
- 1 oz 31 g grated Romano or Parmesan cheese
- Freshly ground black pepper
Prep the vegetables:
Trim off the tough ends from the asparagus. Rough chop the tough fibrous ends and put into a large sauce pan. Cut the spears on the bias into one inch (2.5 cm) pieces. Set the trimmed spears aside.
Wash and trim off the dark green parts of the leeks and add to the pot with the tough asparagus ends. Slice lengthwise down the middle of each leek. Wash each half making sure all the dirt is washed off between the layers of the leeks. Dry them with a clean cloth and slice each half into thin half-moons. Set aside.
Defrost the peas and divide into 2-one cup (250 ml) portions.
Enhance the broth
Add the dark green leek trimmings and 1 cup of the peas to the pot with the asparagus trimmings. Add the vegetable broth and one cup of the water. Turn the heat to medium-high heat and bring the stock to a simmer. Turn down the heat and simmer the vegetables in the broth for about 10 minutes. Drain the vegetables from the stock through a fine mesh strainer over an 8-cup measuring cup or large bowl. Press down on the vegetables to extract as much of the juices as possible. Discard the vegetables and add more water to make 5 cups of stock. Return the stock to the sauce pan and keep warm on low heat.
While you are waiting for the stock to finish, mix the lemon zest, minced mint and chives into a small bowl. Set aside.
Cook the Vegetable Medley
Add 2 TB extra virgin olive oil to a Dutch oven and set the stove to medium high. When the oil shimmers, add the leeks and a pinch of Kosher salt. Stir to evenly coat the vegetables in olive oil. Cook the leeks until soft and just starting to brown about 4-5 minutes. Add the sliced mushrooms and cook for 2-3 minutes. Add the trimmed asparagus and cook for 4-5 minutes until just tender, but still has a crispy bite. Add the red pepper flakes and minced garlic, stir and cook for around 30 seconds. Add the peas, stir and cook for about 1 minute. Taste the vegetables and add more salt if needed. Turn off the heat and spoon the cooked vegetable medley onto a plate. Reverse.
Cook the Pasta
Wipe out the Dutch oven and add 3 Tb extra virgin olive oil. When the oil begins to shimmer, add the pasta, stir and cook for about 2 minutes stirring constantly.
Add the wine and cook until the wine has dissolved. Stir frequently while the wine is reducing.
Add the vegetable stock. Turn the heat up to bring the stock to a light boil, then turn the heat down to medium. Frequently stir the pasta and cook until the pasta is al dente and has absorbed most of the stock. 10-12 minutes.
Putting it all together
Once the pasta is cooked al dente, turn off the heat and add the lemon juice, 1 oz (31 g) grated Romano cheese, and half the reserved minced herbs. Stir the pasta until the cheese is evenly combined. Add the vegetables and stir. Season with Kosher salt, ground pepper.
Serve immediately and garnish with remaining herbs and Romano cheese.
If you use store-bought vegetable stock, use one that is not predominately made with carrots or winter squash. The stock will look orange and so will everything you cook it with. There are many vegetable stocks on the market and all taste different depending on the vegetables used to make it. (This is one reason why I make vegetable stock). I cannot deny the convenience of store-bought stock, but I encourage you to read the ingredients so you know what you are getting.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.