Welcome to "Tasty Tuesday", where every week we'll bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your workouts!
Today's recipe is a mushroom pasta, that feels perfect now that the weather is cooling down. You can find different mushrooms in season throughout the year, but Chanterelle Mushrooms are in season right now. Not only are they delicious, but the colour pops on a plate of pasta, but feel free to sub in whichever fungi you prefer!
Make it Even Healthier Tip:
Substitute papardelle noodles with zoodles - noodles made from zucchini using a spiralizer like this one! Zoodles are a great gluten free alternative to traditional pasta and is an excellent source of manganesium, vitamin C, and dietary fiber that will keep your body in the best shape for the long run.
Most of these recipes will be tailored for individual servings, but can easily be doubled or tripled if you're cooking for more!
Click through for recipe...
MUSHROOM PAPPARDELLE
SERVES: 1 (can be doubled, tripled, etc)
INGREDIENTS:
4 or 5 nests of dried pappardelle
1/3 stick of unsalted butter
1/2 pound or so of mushrooms (dealer choice) sliced
1 finely chopped shallot
1/4 cup dry white wine
1/4 wheel of brie cheese - cut into small cubes
1/4 cup of (chopped) flat-leaf parsley
salt & pepper
1/4 cup reserved pasta water
INSTRUCTIONS:
Cook pasta in a pot of salted boiling water for 7-10mins and drain, reserving 1/4 cup of cooking water.
Heat 1 tablespoons butter in a pan over high heat and brown the mushrooms, stirring occasionally (approx 5- 7 mins)
Transfer to plate.
Add shallots to pan and cook until tender (3-5mins).
Add mushrooms and wine, and then cook until wine is reduced by half (1-2 mins).
Add reserved cooking water; bring to a boil.
Swirl in remaining 2 tablespoons butter.
Toss pasta with mushrooms, adding the brie and parsley until pasta is coated and cheese starts melting. Season with salt and pepper. Add parmesan if desired.
photos by Christine McAvoy