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Mushrooms & Peas Caserecce

Caserecce is my favorite pasta shape. They are made into a “S” shape and trap all the goodness of the sauce into the curves. This recipe is an updated version of my Mushrooms & Peas Pasta. both versions are delicious, but this new updated version has more mushroom flavor due to the porcini powder.

For easy cleanup this dish is made in one pot. Less time cleaning up means more time with the family.

  • 12 oz  GF Caserecce (I like Jovial)
  • 1/2 c onion, diced
  • vegetable broth as needed or sautéing
  • 16 oz baby bella mushrooms, sliced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 6 oz. white wine, or vegetable broth
  • 4 Porcini mushrooms, dried, grind into powder
  • 1 1/2 c Cashew Béchamel- Basic White Sauce
  • 1 1/2 c peas, frozen, thawed

In a large dutch oven cook the caserecce according to package directions. Drain and set aside.

In the same pot sauté onions until softened. Add mushrooms, garlic and All-Purpose Seasoning.

Deglaze pot with wine or vegetable broth. Add porcini powder and stir.

Add caserecce back to the pot along with the Cashew Béchamel Basic White Sauce and the peas. Stir until well incorporated and the peas are heated through.

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Serve. Eat. Enjoy.

 

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Mushrooms & Peas Pasta

Luscious, flavorful and delicious is what this pasta is. This meal was a last minute inspiration. I had nothing planned, opened the refrigerator and mushrooms jumped out at me. – use me, use me. The sauce is light and silky. I am looking forward to the leftovers.

  • 1 shallot, minced
  • 16 oz. mushrooms, sliced
  • 1 tbsp garlic, minced
  • 1/2 c frozen peas
  • 1 tsp All-purpose Seasoning
  • 1 tsp miso paste
  • 1/2 c marsala wine
  • 1/2 c nutritional yeast
  • 1/2 c vegetable broth, plus some for sautéing
  • 12 oz brown rice pasta
  • 1 tsp cornstarch

Prepare pasta according to package directions.

In a large dutch oven dry saute shallots. If they begin to stick add a tablespoon to the pan. Saute shallots until translucent.

Add mushrooms, garlic, peas, all-purpose seasoning and miso paste. Stir so that the veggies are all coated with the seasoning.

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Add marsala wine, and stir.

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Cook until mushrooms become tender to the fork.

Add cooked pasta and stir well.

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Mix 1/2 cup of vegetable broth with the cornstarch and make a slurry. Pour slurry over pasta and veggies. Stir pasta and veggies well so that the sauce coats the pasta.

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Serve. Eat. Enjoy.