alive logo

Forest Mushroom Pappardelle Pasta


    Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle (dried noodles work well, too). Wild mushrooms grow in our backyard in Tofino; however, city dwellers can find a wide variety in better produce stores. I particularly like portobello, cremini, and shiitake.


    1 1/2 lb (750 g) pappardelle pasta
    1/3 cup (80 mL) extra-virgin olive oil
    1 1/2 lb (750 mL) assorted mushrooms (we use lobster, chanterelle, and pine)
    3/4 cup (180 mL) leek whites, washed and sliced
    1 1/2 tbsp (22 mL) garlic, minced
    1 1/2 tsp (7 mL) salt
    1/3 cup (80 mL) white wine
    1 cup (250 mL) vegetable stock
    1 1/2 cups (350 mL) arugula
    3/4 cup (180 mL) Parmesan cheese, grated
    3 Tbsp (45 mL) Italian parsley, chopped
    Pepper, freshly ground

    In large, heavy-bottomed pot, bring 6 1/3 quarts (6 L) salted water to a boil. For fresh pasta, cook 4 minutes at a rolling boil, stirring constantly to prevent clumping. For dried pasta, follow directions on box.

    In large saute pan over medium-high heat, add olive oil, mushrooms, leeks, and garlic. Saute for 5 to 6 minutes, stirring frequently until all mushrooms are soft.

    Add salt and white wine. Continue cooking for 3 minutes until most of the wine is absorbed. Add vegetable stock; reduce for 2 minutes. Add pasta, toss well, then fold in the arugula and half the Parmesan cheese.

    Sprinkle with freshly chopped parsley and separate into 6 pasta bowls. Finish with remaining Parmesan and freshly ground pepper to taste.

    Serves 6.

    source: "SOBO's Sophisticated Bohemians", alive #304, February 2008


    Forest Mushroom Pappardelle Pasta




    SEE MORE »
    Tamari Roasted Kabocha Squash with Ginger and Chili

    Tamari Roasted Kabocha Squash with Ginger and Chili

    In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.