Рецепт Pâte Avec Champignons et Basilic
Pasta with Basil & Mushrooms
Real fancy, huh? Well it's only mushroom & basil pasta--but boy is it ever GOOD!!! And here's to Meatless Mondays!
Figured the French would get everyone LOL. I was gonna make the title Italian, however, mushroom in Italian is "funghi" and that's not too appetizing if you don't speak Italian!!!!
Anyway, I had some mushrooms I wanted to use before they went bad and/or I forgot about them. I also have a literal TON of basil I'm growing...from plants and seed so I have a constant supply...plus a huge hunk of Asiago I bought in Sam's Club a while ago.
The result was this. You will never miss meat, I promise you. And it can be made totally vegan if you leave out the butter and the cheese (the cheese is optional anyway, I just like cheese!). I put a small amount of butter in for flavor, but using all olive oil--a good EVOO--you won't lack for taste either, so the butter won't be missed.
Pâte Avec Champignons et Basilic
- 8 oz spaghetti, cooked to package directions
- 2 cups quartered mushrooms
- 1/4 cup olive oil
- 2 cloves garlic (large ones), minced
- 2 tbs fresh basil, chiffonade (shredded)
- 1 tbs unsalted butter
- 1-2 oz Asiago, thickly shredded
- salt & pepper to taste
Cook spaghetti as per package directions. Drain and set aside.
Heat a large skillet over medium heat. Add the butter and the olive oil. When butter is melted and begins to bubble, add the garlic and the mushrooms. Saute, stirring frequently, until mushrooms begin to sear. Remove from heat.
Add cooked pasta and basil to the skillet and toss to coat with the olive oil butter mixture and the mushrooms.
Top with Asiago cheese. Serve immediately.
Makes 2 servings.
Pasta with Mushrooms & BasilPasta with Mushrooms & Basil