Recently on La Fuji Mama, she posted about a creamy pasta that is a favorite in their household.This reminded me that I hadn't made this recipe in awhile. I also had bought some Italian parsley that I wanted to use up.
Since kinoko (mushrooms) are in season here, I decided to adjust the recipe to accommodate some kinoko.
I lessened the amount of pancetta and added a package of shimeji (tricoloma) & a package of maitake (hen of woods).
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We had the pasta with some carrot salad topped with marinated onions.It was a great Sunday dinner.
one can't go wrong with mushrooms and pasta! looks so good - did you use olive oil at all to toss the pasta?
ReplyDeleteGrace,
ReplyDeleteno, just olive oil in the sauce :)
Take care.
Kat
yum! what did you use for the sauce?
ReplyDeletegarlic, tomatoes, pancetta, mushrooms, olive oil & cream, Phoebe.
ReplyDeleteTake care.
kat
Oh yum! It's only 6:45am and I already want pasta! Bad news for the rest of the day...
ReplyDeleteMaybe you could have some pasta for breakfast, Fuji Mama :)
ReplyDeleteTake care.
Kat
I also love adding mushrooms into different kinds of dishes. I have a big bottle of various dehydrated ones. Super easy to soak and use in anything!
ReplyDeleteYum!--you just reminded me I forgot to use up my CSA mushrooms this week. Have to check and see if they are still OK. You have me craving mushroom pasta now!
ReplyDeleteI hope they will be okay, Deb :)
ReplyDeleteDried mushrooms are so easy to use, Lori, I have some too :)
Take care you two.
Kat