We’ve been really getting into the lockdown weeknight spoil. Once we are done with work, Kim and I put away (or hide?) all our work stuff, light some candles everywhere and put on some music. Why not treat yourself on a weeknight?
Because (food for me at least?) is the easiest way to up my quality of life, I cannot wait for dinner time to hit. And pasta has always been my go-to comfort food – no matter the time. There is something about a plate of carbs that cannot be beaten. This Fall Mushroom & Rosemary Pasta is not just a fall-treat on a plate, but a really comforting and umami packed crowd pleaser. This pasta dish is easy to make on a weeknight, but it feels a bit special because of the creamy sauce and the depth of flavour. Add some lovely red wine (did someone say Pinot Noir?), light some candles and have yourself a delicious and warming pasta night.
Fall Mushroom & Rosemary Pasta
Ingredients for 2
- 200 g rigatoni or another pasta you can pick
- 250 g mixed mushrooms such as king oyster mushrooms, brown mushrooms, shiitake mushrooms, sliced
- 4 dried mushrooms such as shiitake or porcini, soaked in warm water for 20 minutes & sliced
- 1 1/2 tablespoons crème fraîche
- 2 cloves of garlic, finely sliced
- one large sprig of rosemary, leaves finely chopped (roughly 1 tablespoon of chopped leaves)
- 1/2 teaspoon lemon zest
- salt & pepper
- 2 tablespoons olive oil
Bring water to a boil and season your pasta water with salt (it should taste like the sea). Cook pasta until al dente and reserve about 1/2 cup of pasta water, mid-way during the cooking process, for the sauce.
Heat some olive oil in a pan on medium heat and gently fry your garlic and rosemary for 2-3 minutes or until the garlic is golden. Turn up the heat, and add all your mushrooms, season with salt & pepper. Cook your mushrooms down on high heat for about 4-5 minutes or until they are cooked and turned their color to an earthy brown. Add your reserved pasta water to stop the frying process and to start the sauce. Turn down the heat to low and allow the mushrooms to simmer for about 3 minutes. Add crème fraîche as well as lemon zest and salt & pepper to taste. If you feel like your sauce has reduced too much, add more pasta water.
Drain pasta and add pasta to your mushroom & rosemary sauce. Cook for a minute. Plate & add as much parmesan as you like. Enjoy!