Ingredients with Measurements:
- 1 lb Sot la Trape pasta
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Cook the Sot la Trape pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until softened, about 5 minutes.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 10 minutes.
4. Pour in the heavy cream and stir to combine. Bring to a simmer and let cook for 5 minutes.
5. Add the cooked Sot la Trape pasta to the skillet and toss to coat in the mushroom cream sauce.
6. Stir in grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot with fresh parsley for garnish.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 625
- Fat: 39g
- Carbohydrates: 50g
- Protein: 19g
Substitutions for ingredients:
- Sot la Trape pasta can be substituted with any other short pasta shape.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms, such as shiitake or cremini, for a different flavor profile.
- Add chopped spinach or kale for added nutrition.
Tips and tricks:
- Be sure to cook the mushrooms until they release their moisture and start to brown for the best flavor.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Stir in a tablespoon of butter at the end for added richness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad and crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.
- If the sauce is too thick, add a splash of milk or pasta water to thin it out.
Food safety advice:
- Be sure to cook the pasta and mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
- Sot la Trape is a short pasta shape that originated in Italy.
Flavor profiles:
- Creamy, savory, umami
Serving suggestions:
- Serve hot as a main dish.
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Region: French