Pasta With Mushrooms Cauliflower And Peas Food

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Steps:

• Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
• Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
• When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

PASTA WITH MUSHROOMS, CAULIFLOWER AND PEAS

Steps:

• Wash and trim mushrooms and slice them in food processor.
• Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
• Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
• Bring water for pasta to boil in covered pot.
• Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
• Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
• Cook the pasta.
• In food processor, blend yogurt and ricotta. Coarsely grate Parmigiano and stir into yogurt mixture.
• Add the peas to the vegetables and cook 2 minutes longer.
• Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
• Drain pasta and stir in.

CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
• In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
• Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
• Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

BROCCOLI VEGGIE PASTA PRIMAVERA

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND PEAS

Steps:

• Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
• Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
• Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
• Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
• Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
• Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.