Yesterday was a national holyday here. The day dawned sunny but cold, and you know, colds days’ calls warm food. I pretend make soup. But I didn’t make pasta for a long. As you know, my husband had Italian blood running in his veins and he love, love pasta. So I change the menu.
A few days ago I had bought in my local market this Italian dried pasta with porcini mushroom. Porcini, with its earthy and somewhat nutty flavor is unequaled among mushroom is perfect for veggie sauces. So, I decide make it with a smooth vegetable sauce
If you like mushrooms, you’ll love this pasta dish!
Porcini Mushroom Linguine in cream veggie sauce Ingredients:
250 g Porcini Mushroom dried Pasta 50g. of wild mushrooms (trumpet, porcini, morel, or fresh mushrooms like champignons, portabella, etc)
½ zucchini (cut in small pieces)
20g sundried tomatoes
3 tablespoons sunflower oil
2 shallots chopped
1. Can hearts of artichokes in water 2 teaspoons salt ½ teaspoon ground black pepper 1 teaspoon dried thyme 1 cup white wine (I used chardonnay)
½ cup whipped cream
Moisturize sundried tomatoes in hot water. Cut in pieces.
. Cook pasta in boiling salted water until al dente (about 8-10 minutes). . In hot skillet add oil; add shallots, mushrooms and sauté until barely tender. Add artichokes, zucchini, sundried tomatoes, seasonings and wine. Cook for about two minutes and add cream. Cook to slightly reduce liquid. Add pasta and gently toss to coat the noodles. Serve with freshly grated Parmesan.