Ingredients with Measurements:
- 1 pound paddaccio pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Cook the paddaccio pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet and sauté until the mushrooms are browned and tender, about 10 minutes.
4. Add the chopped sun-dried tomatoes to the skillet and stir to combine.
5. Pour in the vegetable broth and heavy cream and stir to combine. Bring the mixture to a simmer and let cook for 5 minutes.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked paddaccio pasta to the skillet and toss to coat in the sauce.
8. Serve hot, topped with grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 350mg
Carbohydrates: 52g
Fiber: 4g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Paddaccio pasta can be substituted with any other type of pasta.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Use different types of mushrooms, such as shiitake or portobello.
- Add chopped spinach or kale to the skillet for added nutrition.
Tips and tricks:
- Make sure to salt the pasta water generously to ensure the pasta is well-seasoned.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Use a mix of fresh and sun-dried tomatoes for added depth of flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.
Presentation ideas:
Serve the paddaccio with mushrooms and sun-dried tomatoes in individual bowls, topped with grated Parmesan cheese and fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil, grated Parmesan cheese
Pairings:
- Serve with a side salad dressed with a simple vinaigrette.
- Pair with a glass of red wine, such as a Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few minutes longer to thicken.
- If the sauce is too thick, add a splash of water or broth to thin it out.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator to avoid spoilage.
Food history:
Paddaccio pasta is a traditional Italian pasta made from durum wheat semolina. It is often used in hearty pasta dishes, such as this one with mushrooms and sun-dried tomatoes.
Flavor profiles:
The paddaccio pasta provides a hearty base for the rich and creamy sauce, which is flavored with savory mushrooms and tangy sun-dried tomatoes.
Serving suggestions:
Serve the paddaccio with mushrooms and sun-dried tomatoes as a main course for a comforting and satisfying meal.
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Region: Italian