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.
9 comments:
one can't go wrong with mushrooms and pasta! looks so good - did you use olive oil at all to toss the pasta?
Grace,
no, just olive oil in the sauce :)
Take care.
Kat
yum! what did you use for the sauce?
garlic, tomatoes, pancetta, mushrooms, olive oil & cream, Phoebe.
Take care.
kat
Oh yum! It's only 6:45am and I already want pasta! Bad news for the rest of the day...
Maybe you could have some pasta for breakfast, Fuji Mama :)
Take 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!
Yum!--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!
I hope they will be okay, Deb :)
Dried mushrooms are so easy to use, Lori, I have some too :)
Take care you two.
Kat
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