Kyaw’s Porcini Pasta

This mushroom-packed Porcini Pasta recipe is full of flavor and is ultra-filling (plus it all comes together in under 30 minutes)! real

Next up in our week of Reader Recipes, I bring to you a pasta from across the pond! When Kyaw – a doctor living in London – submitted this recipe, I was instantly drawn to how easy and flexible the recipe was.

Kyaw adapted this recipe over time from a meat-based pasta on BBC Food, making it vegetarian (and mushroom-packed)! Over the past few years, he’s fallen into the world of vegetarianism – both for the environment and his own health. Where he used to turn to fast food after busy shifts, he’s now turned to meals like this for plant-based, healthier alternatives.

Which isn’t to say this pasta doesn’t hit the spot, because oh does it hit the spot! With savory mushrooms, carb-loaded tagliatelle, and a healthy pat of butter, it’s rich and filling!

Here’s what you’ll need

• Mushrooms: We’re using two types of mushrooms here for maximum flavor. Dried porcini mushrooms (that we’ll soak) provide a savory, meaty flavor. Then we’ll throw in some wild mushrooms (or any combination of mushrooms you can find in your grocery, like shiitake, button, or oyster).
• Flavor Makers: A chili pepper and garlic lay down a flavorful base for this dish.
• Tomato: You just need one Roma tomato to provide juicy tang, which will help balance all the savory flavors going on here.
• Parsley: Fresh parsley brings herby life to this pasta.
• Parmesan and Butter: These will melt into decadent creaminess, and help bind veggies into a sauce of sorts.
• Tagliatelle Pasta: Tagliatelle is thinner and more delicate than its cousin, fettuccine. But feel free to use your favorite pasta here! Fettuccine, bowtie, or rigatoni would all work here.

How to make Porcini Pasta

Step 1: Prep pasta water
We’ll cook the tagliatelle last, but go ahead and get the water boiling now so it’s ready when you get to that step!

Step 2: Soak porcini
Because porcini mushrooms often come dried, you’ll want to soak them before using. Just submerge the dried porcini mushrooms in ½ cup of water and let soak, at least 20 minutes, while you prep the rest of the recipe.

Step 3: The flavor base
Thinly slice the pepper (seeds removed) and garlic. Heat oil in a large saute pan over medium heat. Add pepper and garlic, cooking until garlic begins to turn golden and is fragrant, about 3 minutes.

Step 4: Bring on the veggies!
Add the chopped tomato and sliced mushrooms to the pan, cooking until the mushrooms have sweat out their moisture and are golden brown, about 7 to 10 minutes.

Step 5: Add porcini mushrooms and liquid
Roughly chop the soaked porcini mushrooms, then add them to the pan along with the water they soaked in. Continue cooking until most of the liquid has evaporated, 3 to 5 minutes. This liquid is packed with flavor, so adding it then letting the water evaporate will infuse your pasta with even more savory mushroom flavor!

Step 6: Finish it off
Stir in parsley, parmesan, and butter. Remove from heat and cover to keep warm.

Step 7: Cook the pasta
Add tagliatelle to the boiling water, uncovered, and cook according to instructions on package, about 5 to 7 minutes.

Step 8: Serve!
Portion pasta into serving bowls, topping with mushroom mixture (or mix it all together and serve).

Not only did I love the flavors and flexibility of this recipe, but Rhubarb had a grand ole time too. She discovered her love of tomatoes, and proceeded to run around the house with her stolen loot.

Pair this pasta with

• Baked Feta and Tomatoes for a pop of zingy flavor
• Avocado Bruschetta for maximum Italian vibes
• Vegan Panna Cotta for dessert
• Hugo Cocktails to wash it all down

And be sure to try out our other featured Reader Recipes, like Rudy’s Sunshine Salad and Marika’s Coconut Veggies, and Trish’s Broiled Tomatoes!