Morels With Ruffled Pasta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces ruffled pasta (radiatore), tricolor or plain
- 6ounces fresh morels, cut into approximately the size of the cooked pasta
- 2tablespoons vegetable oil
- 1small onion, thinly sliced
- 1small red or green bell pepper, thinly sliced
- ¼teaspoon salt
- 1teaspoon sugar
- 1tablespoon soy sauce
- 1tablespoon arrowroot mixed with 1 tablespoon cold water
Nutritional analysis per serving (2 servings)
614 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 99 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 18 grams protein; 677 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring about 6 quarts of lightly salted water to a boil, and add the ruffled pasta. Cook until it is al dente, about 8 minutes.
- Step 2
While the water is coming to a boil, prepare the mushrooms: in a large skillet over a medium-high flame, heat the oil and add the onions and bell peppers. Sauté until they are slightly softened, about 2 minutes. Add the morels, salt, sugar and soy sauce. Stir well, and simmer for 1 minute. Add the arrowroot mixture, and simmer until the sauce thickens, about 1 minute more. Adjust the salt to taste.
- Step 3
Drain the pasta, and transfer it to a serving bowl. Add morels and sauce, and mix gently. Serve immediately.
Private Notes
Comments
If making again I would dispense with the arrowroot solution and instead add the pasta, slightly undercooked, to the saute pan, along with 1/2 to 1 cup of pasta water (or half pasta water/half mushroom broth) to give it some creaminess.
If making again I would dispense with the arrowroot solution and instead add the pasta, slightly undercooked, to the saute pan, along with 1/2 to 1 cup of pasta water (or half pasta water/half mushroom broth) to give it some creaminess.
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