Meatless Monday Vegetable Pappardelle
Start with the basics The season of fall is now upon us. I guess I must give up my summer and move the calendar forward. With the cooler weather, casserole always seem like a great choice. Last week we...
The season of fall is now upon us. I guess I must give up my summer and move the calendar forward. With the cooler weather, casserole always seem like a great choice. Last week we were able to try this Vegetable superstar with the one and only Elizabeth Weaver , Personal Chef and owner of Elizabeth’s Edibles and I knew this recipe would be a keeper. I can envision that this Pappardelle makes it to the table with the Kale and Brussel Sprouts salad or any big bold salad. The vegetable flavors were great against the creamy egg noodles. The preparation is quick and the flavors very bold.
- 1 ounce or one cup dried porcini mushrooms
- 1 cup boiling hot water
- 2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 2 medium shallots, quartered lengthwise
- One red bell pepper, cut into 1 –inch pieces
- 2 tablespoon olive oil
- 2 teaspoons fresh rosemary, chopped. I might also suggest adding some Italian blend or Oregano to this dish to bump up the flavors even more.
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup dry red wine
- ¾ pound dried pappardelle noodles
- About ½ cup Parmigiano-Reggiano cheese, finely grated
- Soak mushrooms in boiling water for 15 minutes.
- Pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
- Heat olive oil in 12-inch heavy skillet over moderately high heat until hot, but not smoking. Add chopped vegetables, rosemary, salt and pepper and sauté, stirring occasionally, until the vegetables are golden brown and tender, about 12 minutes. Again, I might suggest the addition of Italian blend or oregano to this dish to bump up the flavors even more.
- Lift mushrooms out of the soaking liquid, squeeze excess liquid from the mushrooms into a bowl and reserve this liquid. Rinse the mushrooms well to remove any grit. Finely chop the mushrooms, then add to the vegetables in the skillet along with the tomato paste.
- Cook over moderate heat, stirring for about 1 minute. Add wine and boil until wine is reduces by about half, about 2 minutes.
- While this sauce is cooking, cook the pasta in a 6 – 8 quart pot of boiling salted water until al dente.
- Reserve 1 cup of the pasta-cooking water, then drain in a colander.
- Add reserved mushroom soaking liquid to the sauce and bring to a simmer. Add pasta and ½ cup of the reserved pasta-water, tossing to coat ( thin this sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
Again, this dish along-side a hearty salad would be an excellent choice for a quick and healthy dinner this fall.