Mushroom and Broccoli with Sun-dried Tomato Pasta
1 pound button mushrooms, sliced thick
(for the mushrooms can also use: porchini or shitaki )
4 teaspoons olive oil
1 large onion, diced
1 cup sun-dried tomatoes, rough chopped
12 medium garlic cloves, minced
2 tablespoons fish sauce or anchovy paste
1/4 teaspoon red pepper flakes
3/4 cup low-sodium vegetable broth
1 pound frozen or fresh broccoli cut into 1-inch pieces
1 pound wheat rotini pasta
1/4 cup minced fresh basil leaves
1 ounce Asiago or Pecorino Romano cheese, grated
Salt and ground black pepper to taste
Bring 4 quarts water to boil in large pot for broccoli and pasta.
Meanwhile, heat 1 teaspoon of olive oil in 12-inch nonstick skillet
over medium-high heat until just smoking. Add mushrooms and cook until
they just start to darken, about 5 minutes.
Add onion, sundried tomatoes, garlic, pepper flakes, fish sauce/paste
and olive oil. Return skillet to medium-low heat, cover, and cook until
onion begins to soften, about 5 minutes. Stir in broth and continue to
cook, covered, until tomatoes have softened, about 2 minutes. Remove
lid and simmer until mixture has thickened slightly, 3 to 5 minutes;
cover and set aside off heat.
Stir 1 tablespoon salt and broccoli into boiling water and cook until
broccoli is bright green and tender but still crisp in center, about 2
minutes. Using slotted spoon, transfer broccoli to a colander; set
aside to cool. Return water to boil, stir in pasta, and cook until al
dente. Reserve 1/2 cup of cooking water, then drain pasta and return to
pot. (I have a pasta pot that also came with steamer. I cooked the
pasta and steamed the broccoli at the same time. It worked out well.)
Gently stir mushrooms, broccoli, basil, Asiago, sauce, and remaining 2
teaspoons olive oil into pasta. Cover and let sit off heat until sauce
and mushroom are hot, about 1 minute. Add reserved pasta cooking water
as needed to loosen sauce. Season with salt and pepper to taste, serve.
Yields: 6 lunch servings or 4 dinner servings
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