Chili Mushroom Pasta with Toasted Pine Nuts
Pasta, it’s a carb loved by so many. With various shapes and sizes, it makes it easy to switch up your favourite dish by simply choosing a different variety of pasta. Whether you opt of the traditional wheat based, or perhaps you’re a fan of gluten free bean pastas, this recipe will work perfectly no matter your pasta preference.
PASTA VARIETIES TO TRY | wheat, chickpea, black bean, egg noodles, heart of palm
PLANT PROTEINS | plant based beyond meat, lightlife, field roast sausage
ANIMAL PROTEINS | grilled chicken, shrimp, steak, salmon
VEG MIX-INS | broccoli, cauliflower, edamame, spinach, asparagus, leeks
NUT ALT. | walnuts, almonds, sesame seeds
FRESH MUSHROOMS | I like a combo of baby button, shiitake and oyster mushrooms. But any other kinds of mushrooms that you love would be just as delicious! All you want to ensure is that they are similarly sized so that they cook evenly.
What’s great about this recipe is that you can prepare it at the start of the week and enjoy it as leftovers for days to come. Take some of the stress off yourself throughout the week and enjoy a delicious meal that takes less than 30 min to make and 30 seconds to reheat!
what you’ll need
1 cup trofie pasta, or pasta of choice
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), chopped into evenly bite-size pieces
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 cup chili oil
1/2 teaspoon crushed red pepper flakes, or more/less to taste
Kosher salt
1/4 cup chopped parsley or micro greens, optional
1/2 cup toasted pine nuts, garnish
Parmesan cheese, shavings optional
The Steps
Cook pasta, according to package instructions, until al dente. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta. And pour it back into the pot along with 1/2 cup of the starchy pasta water. The remaining half you can opt to add later on in the preparation of the dish.
While the pasta is cooking prepare the mushrooms.
Warm a medium castiron skillet over medium high heat and add olive oil. Next, add the mushrooms. Don’t toss the mushrooms for the first 3-4 minutes to allow them to brown. Continue cooking, tossing occasionally until they are evenly lightly browned and softened, approximately 7-10min. Add the garlic and chili oil, and cook for 1 more minute, stirring occasionally.
At this time, toast the pine nuts. You can do this is a small pan, tossing them frequently or under the broiler. Watch closely as they can easily burn. The toasting enhances their nuttiness and helps to release their natural oils. Remove from heat and set aside.
Once the pasta and mushroom chili mixture is ready, pour the mushroom chili sauce into the stockpot with the cooked pasta. At this point you can opt to add the remaining starchy water if you’d like a saucier dish.
Serve immediately, garnished with the toasted pine nuts, parsley or micro greens and optional shavings of fresh Parmesan cheese.
