Pasta with Portobello Mushrooms in Mustard Sauce Recipe

Name: Pasta with Portobello Mushrooms in Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts (1 1/4 oz.); 2 1/2 cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz.); 2 1/2 Tbs. olive oil; 8 oz. portobello mushrooms, stemmed and thinly sliced (4 cups); 1 1/2 tsp. salt; 6 medium cloves garlic, finely chopped; 1 large red onion, thinly sliced; 1 1/2 Tbs. minced fresh rosemary; 1/2 to 1 tsp. red pepper flakes; 1/4 cup vegetable broth; 1/2 cup mirin or dry white wine; 1/2 cup Dijon mustard

Servings: persons

1/4 cup pine nuts (1 1/4 oz.)
2 1/2 cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz.)
2 1/2 Tbs. olive oil
8 oz. portobello mushrooms, stemmed and thinly sliced (4 cups)
1 1/2 tsp. salt
6 medium cloves garlic, finely chopped
1 large red onion, thinly sliced
1 1/2 Tbs. minced fresh rosemary
1/2 to 1 tsp. red pepper flakes
1/4 cup vegetable broth
1/2 cup mirin or dry white wine
1/2 cup Dijon mustard

1
In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
2
Transfer to plate and set aside.
3
In same wok, bring 2 1/2 quarts lightly salted water to a boil over high heat.
4
Add pasta; stir to prevent sticking.
5
Cook, stirring occasionally, until just tender, 10 to 12 minutes.
6
Drain well and set aside.
7
Dry wok.
8
Set wok over high heat and add 1 1/2 tablespoons oil.
9
Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes.
10
Transfer to medium bowl and set aside.
11
Return wok to high heat and add remaining 1 tablespoon oil.
12
Add garlic and onion and stir-fry 1 1/2 minutes.
13
Add remaining 1/2 teaspoon salt, rosemary and pepper flakes and stir-fry 1 1/2 minutes.
14
Add broth and bring to a boil.
15
Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok.
16
Add to bowl with mushrooms.
17
Return wok to high heat.
18
Add mirin and mustard and stir with wire whisk to blend.
19
Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes.
20
Toss in toasted pine nuts and serve.

1485

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup pine nuts (1 1/4 oz.), 2 1/2 cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz.), 2 1/2 Tbs. olive oil, 8 oz. portobello mushrooms, stemmed and thinly sliced (4 cups), and more.

Yes, Pasta with Portobello Mushrooms in Mustard Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Portobello Mushrooms in Mustard Sauce

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