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Wednesday, August 17, 2011

Day 3: Mushroom Fusilli with Garlic Breadcrumbs

Day 3: Mushroom Fusilli with Garlic Breadcrumbs
Serves 4 | 15 min prep | 20 min cook
Ingredients
1 box fusilli pasta
1/2 container ricotta cheese
2 tbsp olive oil
1 C breadcrumbs
3 cloves garlic, finely chopped
1/3 C chopped flat-leaf parsley
1 pkg. sliced mushrooms
1 red bell pepper, cut into 1/2-inch squares
1 C heavy cream

Directions: 1) In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 C of the pasta cooking water. Return the pasta to the pot and stir in the ricotta cheese, adding the reserved cooking water to thin the consistency as desired. 2) Meanwhile, in a large skillet, heat 1 tbsp evoo over med-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet. 3) In the same skillet, heat the remaining 1 tbsp. evoo over med-high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes. 4) Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley.  Sprinkle with the breadcrumbs before serving.

Enjoy!
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