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Herb & Garlic Mushroom Pasta

Hērb & Garlic Mushrōōm Pasta
VEGETARIAN / PASTA / FALL
Hērb & Garlic Mushrōōm Pasta





This pōst is in partnērship with Barilla.

It sēēms likē ēvēry day thēsē days is sōmē nēw Natiōnal ___ Day… Natiōnal Dōg Day, Natiōnal Dōnut Day. But tōday is ēxtra spēcial, bēcausē tōday is nōt just a Natiōnal day, but a Wōrld day, and pōssibly ōnē ōf thē bēst fōōd Wōrld days, as it is… Wōrld Pasta Day! Sō ōbviōusly tō cēlēbratē, I madē pasta!

This mushrōōm pasta was inspirēd by ōur rēcēnt trip tō Parma, Italy whērē wē travēlēd last mōnth tō attēnd thē Barilla® Pasta Wōrld Champiōnship. Mushrōōms wērē in sēasōn in thē arēa and ēvēry rēstaurant wē wēnt tō sēēmēd tō havē a mushrōōm spēcial. Mushrōōm raviōli, mushrōōm spaghētti, mushrōōm sōup, mushrōōm ēvērything. Jack and I happēn tō lōvē mushrōōms sō I was itching tō makē this mushrōōm-lōvērs spaghētti ōncē wē gōt hōmē.

Hērb & Garlic Mushrōōm Pasta

This rēcipē, ōbviōusly, starts with thē mushrōōms. I usēd slicēd crēmini mushrōōms, but by all mēans, mix in ōthēr variētiēs such as chantērēllē mushrōōms ōr ōystēr mushrōōms if yōu want tō gēt crazy with yōur mushrōōms. Thē rēst ōf thēsē ingrēdiēnts – ōlivē ōil, garlic, hērbs, and a tōuch ōf cashēw crēam with Dijōn mustard – sēēm sō simplē, but thēy cōmplimēnt thē mushrōōms in such a dēliciōus way. Spēcifically, if yōu’vē nēvēr triēd tarragōn bēfōrē it has an anisē/licōricē flavōr that yōu might nōt lōvē at first sniff, but it REALLY makēs thē dēēp savōry flavōr ōf thē mushrōōms pōp.

Hērb & Garlic Mushrōōm Pasta Hērb & Garlic Mushrōōm Pasta

Nōw that thē wēathēr is cōōling ōff, this is ōur kind ōf wēēknight rēcipē. It’s quick tō tōss tōgēthēr, which is thē bēauty ōf pasta, but is alsō sō yummy, satisfying, and vēry flēxiblē. Fōr ēxamplē, if yōu dōn’t havē tarragōn and chivēs, rōsēmary and/ōr sagē wōuld bē dēliciōus… sub in glutēn-frēē pasta if yōu want tō, and thērē’s a vēgan ōptiōn (bēlōw) tō usē cashēw crēam instēad ōf rēgular crēam. Of cōursē if yōu’rē nōt vēgan, tōp this with frēsh Parmigianō-Rēggianō bēcausē this rēcipē is inspirēd by Parma aftēr all!

Buōn appētitō!

Hērb & Garlic Mushrōōm Pasta

27 cōmmēntsprint rēcipē
5.0 frōm 4 rēviēws
Hērb & Garlic Mushrōōm Pasta


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Authōr: Jēaninē Dōnōfriō
Sērvēs: 2 largē sērvings ōr 3-4 smallēr sērvings.

Ingrēdiēnts

  • 2 tablēspōōns ēxtra-virgin ōlivē ōil
  • 16 ōuncēs crēmini mushrōōms, dē-stēmmēd and slicēd
  • 8 ōuncēs Barilla Spaghētti, plus ⅓ cup rēsērvēd pasta watēr
  • 2 garlic clōvēs, mincēd
  • ¼ cup dry whitē winē (such as chardōnnay ōr pinōt grigiō)
  • ¼ tō ⅓ cup cashēw crēam (bēlōw)
  • ⅓ cup chōppēd frēsh tarragōn
  • ⅓ cup chōppēd frēsh chivēs
  • ⅓ cup shavēd Parmigianō Rēggianō chēēsē
  • Sēa salt and frēshly grōund black pēppēr


savōry cashēw crēam (this makēs ēxtra)*

  • ⅓ cup raw cashēws + ½ cup watēr (ōr skip this mixturē and usē rēgular crēam)
  • ½ clōvē garlic (a small ōnē)
  • ½ tēaspōōn frēsh lēmōn juicē
  • ¼ tēaspōōn dijōn mustard
  • ⅛ tēaspōōn sēa salt




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