Wednesday, 6 August 2014

In the Kitchen: Making Farmers Market Pasta

After feeling inspired from our visit to the Farmers Market in Ferguson MO I wanted to make some tasty dishes with all these delicious and flavorful ingredients. I liked the idea of using the oyster mushrooms in a vegetarian pasta dish to give it a hearty texture. I paired them with organic cherry tomatoes, organic leeks, and whole wheat spaghetti for an italian delight.

What you will need

1/2 box of whole wheat spaghetti
1 1/2 cups of cherry tomatoes cut in half
1 bundle or 1 1/2 cups of oyster mushrooms rough chopped
2 small leeks white and light green parts only
4 garlic cloves minced
1 tbsp olive oil
2 tbsp butter
sea salt and pepper to taste
1/4 cup fresh chopped basil
1 to 2 tbsp half and half
1/2 cup reserved cooking water from spaghetti
1/3 cup fresh parmesan cheese grated

  1. Heat a large saute pan over medium heat with the butter. Add leeks and cook till tender, about 5 minutes. Add the garlic and saute till light golden colored. Add the tomatoes, olive oil, and salt and pepper, simmer for 10 minutes. 
  2. Add in oyster mushrooms and cook for an additional 3 to 4 minutes.
  3. Meanwhile boil your spaghetti until al dente. Drain, saving 1/2 cup cooking water, and add pasta and pasta water to the pan to finish cooking the pasta. Add in half and half and simmer for just a couple minutes to thicken sauce. 
  4. Turn off the heat and add in the basil and parmesan. Save a little basil for garnish. 
  5. Toss to combine in pan and enjoy! 

From the Harvest Table,

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