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Wild Mushroom Pasta Recipe
Celebrating the deep, cozy flavors of the season, this pasta is packed with earthy wild mushrooms with hearty garbanzo beans for a simple and well-rounded meal.
INGREDIENTS¼ cup olive oil, divided ½ sweet yellow onion, diced 2 large cloves garlic, minced 1 cup red wine 3 cups vegetable broth 1 bay leaf 12 ounces curled pasta, any variety 8 oz mushrooms,* torn into large pieces 1½ cups cooked garbanzo beans (or 1 15-ounce can, drained) 2 Tbsp. Navitas Organics Hemp Seeds 1 Tbsp. fresh parsley, minced Sea salt and black pepper |
DIRECTIONSIn a heavy bottomed pot, heat 2 tablespoons olive oil over medium-low heat. Add the onion and garlic, and cook for 5 minutes to soften. Add the wine and bring to a simmer. Reduce the heat to low, and simmer until wine has reduced by about half or 5-10 minutes. Add the vegetable broth and bay leaf and return to a simmer. Let cook for 10-15 minutes or until liquid is again reduced by about half. Remove from heat and discard the bay leaf. Cover to keep in moisture and heat. While the sauce is cooking, make the pasta according to the manufacturer's directions. Once the sauce is finished cooking, add the cooked pasta to the pot. Cover to keep warm. In a large, non-stick pan, heat 1 tablespoon olive oil over medium heat. Add half of the mushrooms and half of the garbanzo beans. Cook without stirring for several minutes to lightly brown, then continue to saute for a few minutes longer to cook through. Sprinkle with salt and add the contents of the pan to the pot of pasta, re-cover and return the pan to the stove. Warm the last tablespoon of olive oil, and cook the second batch of mushrooms and garbanzo beans. Taste, and season with additional salt and pepper if needed. To serve, sprinkle with hemp seeds and fresh parsley. *You can use any variety of fresh wild mushrooms or a blend. Alternatively, portobello mushrooms cut into large dice may also be used.
Submitted by Julie Morris | Luminberry |
Celebrating the deep, cozy flavors of the fall season, this pasta is packed with earthy wild mushrooms with hearty garbanzo beans for a simple and well-rounded meal.
Ingredients
- ¼ cup olive oil, divided
- ½ sweet yellow onion, diced
- 2 large cloves garlic, minced
- 1 cup red wine
- 3 cups vegetable broth
- 1 bay leaf
- 12 ounces curled pasta, any variety
- 8 oz mushrooms,* torn into large pieces
- 1½ cups cooked garbanzo beans (or 1 15-ounce can, drained)
-
2 Tbsp. Navitas Organics Hemp Seeds
- 1 Tbsp. fresh parsley, minced
- Sea salt and black pepper
Directions
- In a heavy bottomed pot, heat 2 tablespoons olive oil over medium-low heat. Add the onion and garlic, and cook for 5 minutes to soften.
- Add the wine and bring to a simmer. Reduce the heat to low, and simmer until wine has reduced by about half or 5-10 minutes. Add the vegetable broth and bay leaf and return to a simmer.
- Let cook for 10-15 minutes or until liquid is again reduced by about half. Remove from heat and discard the bay leaf. Cover to keep in moisture and heat.
- While the sauce is cooking, make the pasta according to the manufacturer's directions. Once the sauce is finished cooking, add the cooked pasta to the pot. Cover to keep warm.
- In a large, non-stick pan, heat 1 tablespoon olive oil over medium heat. Add half of the mushrooms and half of the garbanzo beans. Cook without stirring for several minutes to lightly brown, then continue to saute for a few minutes longer to cook through.
- Sprinkle with salt and add the contents of the pan to the pot of pasta, re-cover and return the pan to the stove. Warm the last tablespoon of olive oil, and cook the second batch of mushrooms and garbanzo beans. Taste, and season with additional salt and pepper if needed.
- To serve, sprinkle with hemp seeds and fresh parsley.