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Main Dish

Pasta with Herbs, Mushrooms and Cranberries


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Ingredients

30 ml (2 tablespoons) olive oil

500 ml (2 cups) mushrooms (portobello, café, shiitake, oyster, etc.)

2 shallots, chopped (or 1 small onion, chopped)

60 ml (1/4 cup) white wine

340 g (¾ lb) spaghetti pasta (1/3 of the package) + 125 ml (1/2 cup) reserved cooking water

 

For herb mixture

75 ml (1/3 cup) fresh tarragon, chopped

75 ml (1/3 cup) chives, chopped

75 ml (1/3 cup) Patience Fruit & Co Whole & Soft Dried Cranberries, finely chopped

75 ml (1/3 cup) Parmigiano Reggiano cheese

Pepper and salt

 

60 ml (1/4 cup) 100% plant-based “cream” or 5% cream

Preparation time 25 minutes
Cooking time 15 minutes Portions 15 minutes

Life is full of simple pleasures, such as our recipe for pasta with herbs, mushrooms and cranberries – now that’s comfort food. Made from ingredients you nearly always have in the house or can easily pick up on your way home, it’s great for weekday dinners on the run or “fancier” weekend meals. And once you try dried cranberries with pasta, you’ll be a fan!

Ingredients

30 ml (2 tablespoons) olive oil

500 ml (2 cups) mushrooms (portobello, café, shiitake, oyster, etc.)

2 shallots, chopped (or 1 small onion, chopped)

60 ml (1/4 cup) white wine

340 g (¾ lb) spaghetti pasta (1/3 of the package) + 125 ml (1/2 cup) reserved cooking water

 

For herb mixture

75 ml (1/3 cup) fresh tarragon, chopped

75 ml (1/3 cup) chives, chopped

75 ml (1/3 cup) Patience Fruit & Co Whole & Soft Dried Cranberries, finely chopped

75 ml (1/3 cup) Parmigiano Reggiano cheese

Pepper and salt

 

60 ml (1/4 cup) 100% plant-based “cream” or 5% cream

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Steps

  1. In a large pan over medium-high heat, sauté mushrooms and shallot in olive oil for about 8 to 10 minutes. Add salt and pepper. Add wine and reduce for about 2 minutes. Set aside.

  2. Meanwhile, cook pasta to al dente stage in a pot of salted boiling water. Set aside 125 ml (½ cup) of cooking water. Drain pasta and set aside.

  3. Mix ingredients for herb mixture in a bowl. Set aside.

  4. Mix mushrooms with pasta in a large serving bowl. Add plant-based cream or 5% cream and add a little cooking water till sauce is smooth. Add half the herb mixture and mix well.

  5. Serve pasta in bowls topped with the remaining herb mixture.

Recommendations

Don’t have any tarragon or chives? No problem – try parsley, sage or rosemary!

Une filiale de Fruit d'or

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