Ingredients Jump to Instructions ↓

  1. 1 Green pasta - seenote (rolled to thinnest setting on machine)

  2. 4 tablespoons 60ml Virgin olive oil

  3. 1 tablespoon 15ml Red onion - chopped

  4. 1/8" dice (medium)

  5. 3 tablespoons 45ml Chopped fresh rosemary leaves

  6. 1 lb 454g / 16oz Fresh oyster mushrooms - sliced

  7. 1/2" thick

  8. 1/2 cup 118ml White wine

  9. 1/2 cup 118ml Basic tomato sauce - seenote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Green Pasta" and "Basic Tomato Sauce" recipes which are included in this collection. Bring 6 quarts water to boil and add 2 tablespoons salt. Cut the pasta into 2-inch squares and then wrap them around a pencil to form pointed end quills. Set aside. In a 12- to 14-inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and Basic Tomato Sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.


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