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Not exactly what you asked for... REC: Penne with Mushroom Pesto
Joined: Dec 10, 2005
Posted to Thread #30419 at 8:36 pm on Jul 30, 2018
I love the pesto as a pasta sauce, but it also is great as a topping for crostini.
* Exported from MasterCook *
Penne With Mushroom Pesto
Recipe By :Cooking Live
Serving Size : 4
Categories : Food Processor Cooking Healthy And Hearty
Pasta Tried & True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Extra Virgin Olive Oil
10 Ounces Fresh White Mushrooms, Chopped Fine -- see notes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dry Sherry -- optional
1 Clove Garlic, Mashed To A Paste With -- 1/4 teas. salt
1/4 Cup Pine Nuts -- see notes
1/4 Cup Freshly Grated Parmesan
1/2 Cup Fresh Parsley Leaves, Washed & Spun Dry -- packed
1 Pound Penne Rigate, Or Other Tubular Pasta
In a 6-quart pot, bring 5 quarts salted water to a boil for pasta.
Make pesto: In a 10 to 12 inch nonstick skillet, heat 1 tablespoon olive oil over moderately high heat until hot but not smoking. Saute mushrooms with Worcestershire and sherry, salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons olive oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
In a large bowl, whisk the pesto and 2/3 cup reserved cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
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Per Serving (excluding unknown items): 175 Calories; 18g Fat (90.8% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with a salad and crusty bread.
NOTES : The easiest way to finely chop the mushrooms is in the food processor.
I used walnuts instead of pine nuts and it worked very well. .
Every good dish deserves a good pot.
Other messages in this thread:
- 30419. Does anyone remember a spaghetti sauce that used mushroom broth? - Anna_X - 7:34pm on 07/30/18 (13)
- Not exactly what you asked for... REC: Penne with Mushroom Pesto - judy-mass - 8:36pm on 07/30/18
- This sounds so good! [NT] - Anna_X - 1:18am on 07/31/18
- Could it be the $4 spaghetti sauce recipe you are thinking of? [NT] - Pat-NoCal - 8:50pm on 07/30/18
- REC: 4 dollar spaghetti sauce that tastes almost as good as 24 dollar sauce - mistral - 2:19am on 08/02/18
- Rec: Spaghetti with Mushroom & Tomato Sauce. I found this in my Living Cookbook collection, looks - Curious1 - 9:35pm on 07/30/18
- This must be the recipe that Pat referenced. I knew that sounded familiar, lol. [NT] [LINK] - Curious1 - 9:51pm on 07/30/18
- Thank you, C1, that's the recipe I was referring to. [NT] - Pat-NoCal - 10:23pm on 07/30/18
- Yes, when Curious posted it, I wondered why not just cook mushrooms in the sauce,,, - Anna_X - 10:52pm on 07/30/18
- Sometimes it just takes a village, LOL. Have fun with your mushroom broth. [NT] - Pat-NoCal - 10:55pm on 07/30/18
- I am intrigued by the recipe because it builds so much on each layer--and is - Charley - 2:43pm on 07/31/18
- It is good; I have made it. Easy to make, but gotta follow the steps. (nt) [NT] - mistral - 1:23am on 08/03/18
- Curious, I'm going to start calling you Baby GayR due to your search capabilities. [NT] - MarilynFL - 7:45pm on 07/31/18
- Making zucchini spaghetti with our leftover frozen spaghetti sauce - colleenmomof2 - 4:33pm on 08/01/18