Pasta With Mushrooms and Herbs - Vegetarian Recipe

One last recipe for the Pasta theme is this great vegetarian recipe with a wonderful combination of herbs.  In March we are doing our Edible Flower and Language of Flowers programs, so we picked the theme of Edible Flowers.  Stop back at the end of the week!

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Pasta with mushrooms and herbs 

Adapted from one I read by Rachel Roddy

1 ounce dried porcini 
3 ounces mushrooms, mixed varieties, wild or cultivated 
4 Tbls olive oil 
1 cup butter (or vegetable oil butter substitute)
2 garlic cloves, peeled and finely chopped 
Salt and black pepper 
Parsley, tarragon and thyme, finely chopped (to taste, but at least 1 tsp each dried or 1 Tbls each fresh)
4 cups dried long pasta (ideally pappardelle or tagliatelle) 
Parmesan, grated (or nutritional yeast)

Directions:

Soak the porcini in warm water for 30 minutes, then drain, reserving the liquid. Clean the other mushrooms by brushing away any mud and then wiping the cap and stem with a damp cloth. Cut all the cleaned mushrooms into slices; not too thin. Put a large pan of well-salted water on to boil in preparation for cooking the pasta. 

In a large frying pan, heat the oil and butter/butter substitute. Once the butter is foaming gently, add the garlic and fry for a few minutes. Add the porcini and cook for another minute to combine the flavors. Add the fresh mushrooms. Sprinkle with salt and pepper and cook, stirring occasionally, for 5–6 minutes, or until the mushrooms have released their water and are tender and glistening. Add a little of the porcini liquid and let it all bubble for another minute to reduce, then sprinkle with the herbs. 

Meanwhile, cook the pasta until al dente. Drain and toss with the mushrooms. Divide between bowls and serve, passing around grated cheese for those who want it. Serves 4

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Chicken Pasta Salad - Weekend Recipe

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Chicken Pasta Salad

This recipe uses several Backyard Patch Herbs herb blends.  If you want to acquire the blends just click the link and use the code PASSPORT10 for 10% off your purchase.

We are carb free and made ours 

with zucchini, sliced thin.

1 whole chicken breast, boned and split

2-3 tsp. BYP Four Spice Meat Rub Herb Mix

2-3 tsp. BYP Butter N Cheese Spread Herb Mix

8 oz. wide egg noodles (a.k.a. dumpling noodles), about 3 Cups dry

2 tsp. BYP Soup and Salad Seasoning

2 Tbls. balsamic or red wine vinegar

1/4 cup grated Parmesan cheese (optional)

2 Cups broccoli florets

1/2 thinly sliced red onion

1/2 cup grape or cherry tomatoes, quartered

Chicken: rinse chicken. Remove any visible pieces of fat, but leave at least part of the skin on. Sprinkle both herb mix seasonings heavily on both sides of the chicken (up to 1 tsp. per piece). Place chicken, skin side down in a nonstick pan preheated over medium high heat. Flip the breast after 4-6 minutes, making sure the skin is browning. If it starts to get too brown, turn the heat down a bit. 8-12 minutes is about right for a boneless chicken breast, depending on how thick it is. The juices will run clear when the breast is fully cooked.

Bring a large pot of water (4 quarts) to a boil. Start it 15 minutes or so before you start the chicken. Right about when you start the chicken, add the egg noodles to the pot of boiling water and cook according to package directions. Usually egg noodles cook for about 7 minutes. Bring a small pot of water to a boil, add the broccoli for the last 3 minutes the chicken is in the pan. Drain, rinse briefly, set aside until ready to serve.  Remove the chicken from the pan and pour off all but I TB. of the drippings. Drain the noodles and toss into the frying pan. Add 2 tsp. Soup and Salad Seasoning Blend and 2 Tbls. balsamic or red wine vinegar. Stir well. Slice the chicken breast into bite-sized pieces and serve on top of the noodles. Sprinkle with red onion, quartered tomatoes and broccoli florets. Sprinkle the pasta with grated Parmesan cheese if desired.

Serves: 24, depending on whether it is lunch or dinner

We have gone Low Carb in our household now, so pasta dishes are rare, but this recipe can be made without the pasta two ways – swap out the pasta for uncooked chopped Napa cabbage.  Or  you can double the amount of broccoli and leave out the noodles.

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Salmon and Orange Pasta with Herbs

I could not resist a website called Lavender and Lovage.  Especially a unique herb like that!!  And what I found is a travel and food blog by Karen Booth that has a wide variety of stuff.  You should check it out.  I found this recipe there and I have adapted it.

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Creamy Salmon and Orange Pasta with Mixed Herbs

Adapted from Lavender and Lovage by Karen Booth

12 ounces  penne pasta

2 -5 oz. cooked (warm) salmon fillets (use many method from poaching to baking)

1 orange, for zest only

1 Tbls chopped fresh parsley

1 Tbls chopped fresh chives

1/2 Tbls chopped fresh dill

4 ½ Tbls grated Parmesan cheese, plus extra for passing

4 Tbls crème fraiche

DIRECTIONS

In a large pot of boiling water, cook the pasta according to package instructions. Flake the salmon and assemble all remaining ingredients (except the crème fraiche) in a bowl, ready to add to the hot pasta. Once the pasta has cooked, drain it well. Add the crème fraiche and mix the two well before adding the salmon and remaining ingredients and gently mixing through. Serve immediately with crusty brown bread. Pass extra grated Parmesan for those who would enjoy it. Serves 4

Cooking the Salmon:

Remove any pin bones from the salmon, season lightly with salt and pepper and rub the non-skin side with a blend of dried parsley, chives, and tarragon. Bake for 12 to 15 minutes at 400F.

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Pasta, Red Beans and Parsley - Meatless Monday

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

This version made with Cannelloni beans

Pasta, Red Bean and Parsley Toss

8 oz. dried medium shell pasta or desired pasta

3 cups broccoli florets

1 Tbls olive oil

1 1/2 cups chopped onion

1 15-oz. can red beans, drained, reserving ¼ cup of liquid

½ cup vegetable broth

1 1/2 tsp. chili powder

1/2 cup finely shredded pecorino or Parmesan cheese

1/4 cup snipped Italian (flat-leaf) parsley

2 Tbls snipped fresh chives or chive flowers (in season)

Directions:

Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.  Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.  Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and herbs. Cook and stir until cheese is melted. Makes 4 servings.

This recipe can be made Vegan by dropping the cheese.

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Pasta Primavera - Weekend Recipe

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Pasta Primavera

Vegetables:

3 tablespoons olive oil

2 large carrots, peeled and sliced diagonally  

1 cup bite-size broccoli pieces 

1 red bell pepper, seeded and sliced into strips  

2 tablespoons butter 

4 ounces white mushrooms, washed and sliced  

2 medium zucchini, sliced diagonally 

1 medium summer squash, sliced diagonally

Sauce:

4 cloves garlic, minced

1/2 large onion, diced 

1/2 cup chicken broth, plus more as needed 

1/4 cup white wine or chicken broth

1/2 cup heavy cream or half-and-half 

1/2 cup grated Parmesan, plus more for serving 

Salt and freshly ground black pepper  

1/2 cup frozen peas 

12 fresh basil leaves, chopped, plus more for serving 

3 fresh Sage leaves, chopped

3 sprigs fresh thyme, striped

1 pound pasta (fettuccini), cooked according to package direction

Directions

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.

To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside. 

For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes. 

Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste. 

Add the cooked vegetables to the sauce, along with the peas and herbs; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails