How many times a week do we hear this? Or how many times does this thought run through our head as we are trying to plan what to make? Most of the time, our family sticks with the regular favorites but on Sunday's I like to try to try something new. I have more time to spend preparing and planning. Tonight, we are going to try a recipe that I pinned from Pinterest called White wine pasta with roasted mushrooms. I think everyone in the family will like it...except maybe not my 9 year old. He may turn his nose up at the mushrooms..... we'll see. I think he will at least eat the pasta. I am also going to grill chicken breast with it and I know he will eat that.
White wine Pasta with roasted mushrooms
1 1/2 lb mushrooms- I used baby portabello
linguine pasta - I used fettucine
Salt & Pepper
1 tbsp Red pepper flakes
cloves of garlic, chopped finely, about 6 or 7 (use less or more depending on taste)
1/2 cup butter
fresh thyme leaves about 3 tbsp and 2 sprigs of thyme
1 cup cheap white wine
2 tbsp lemon juice+ zest
zest from one lemon
8 oz mascarpone
1/4 cup pecorino romano
1/2 cup parmigiano reggiano
splash of half & half
I didn't have everything I needed so I used the "SHIPT" app and ordered all the items I didn't have (like the mascarpone cheese. That sounds fancy - I never have "fancy" stuff on hand). I love this service. It is the BEST. I do a lot of my grocery shopping this way. I still like to go to the store occasionally but on days like today ( the weekend before Xmas) , I would rather skip that chaos.
Preheat your oven to 400 and bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
In a baking dish, combine the mushrooms,1/4 cup butter, thyme sprigs, drizzle with a little olive oil and season with S+P. Transfer to the oven and roast for 25-35 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant. Add the remainder of the butter and the thyme.
Slowly add the wine and after a couple of minutes, add the mascarpone and cheese and a splash of half & half and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through.
Divide the pasta among bowls, top with the roasted mushrooms and break the burrata over each bowl. Sprinkle more cheese, pepper and add fresh basil leaves.
I was pretty impressed with this one and like I thought - my little one would only eat the chicken and pasta. At least he tried the mushrooms but then proceeded with the drama of acting like he was sick. Nothing new - he is very picky! I made a huge mess while making this recipe. I had all my measuring cups and spoons out. My micro-blade cheese graters, a grill pan/press for the chicken, skillet for the pasta sauce, baking dish for the mushrooms and a pot for boiling the pasta. It took some prep time (about 30 minutes) and lots of clean up time, so this is for sure a dinner I would only make on a weekend or day off. I would say about an hour total for prep and cooking but it was worth the effort ~