Weeknight Saver: Shiitake & Sumac speedy pasta
This recipe was inspired by a tired mother with hungry children. She knocked on her fridge door looking for guidance….she came upon her friends shiitake, parsley, garlic, fresh pasta, and her lord savior: vino. The rest is history.
Eat me.
4 Servings | 15 Min Prep & Cook Time
1 package fresh or dried spaghetti noodles (any variety of noodles will do). GF? I like to substitute with Quinoa Pasta. I also hear great things about Banza noodles but haven’t had a chance to try them yet!
1 tablespoon olive oil
4 or more garlic cloves, sliced or finely chopped
1 pound shiitake mushrooms, cut into thin slices
2 teaspoons cured sumac …I can’t get enough of this stuff
1-2 teaspoons kosher salt and fresh ground pepper
1/4 cup of white or rose wine…I’ve linked Cramoisi Vineyard’s wines because they are damn good
Handful of fresh parsley, finely chopped
1 cup finely grated parmesan
Juice of fresh lemon (optional)
Red pepper flakes (optional)
1 Bring a pot of salted water to boil. Cook the noodles in the boiling water until just done, about 3-4 minutes for fresh pasta and 11-13 minutes for dried pasta. Drain the noodles and combine with a drizzle of olive oil to prevent the noodles from sticking to one another while they cool off. Set aside.
2 Heat olive oil in a skillet or pot over medium heat. Add garlic and sauté for about 2 minutes or until golden brown (keep an eye on it…garlic browns aka burns quickly). Add shiitake mushrooms and season with salt, pepper, and sumac. Sauté for a couple minutes or until mushrooms have slightly softened, then add your wine and parsley. Let the wine cook down for a minute before adding your noodles. Combine all ingredients and finish with freshly grated parmesan.
3 I like my pasty really tangy so I squeeze some fresh lemon juice over my noodles prior to serving.
Note: the cured sumac has a lot of tanginess of its’ own so make sure to taste your pasta before adding lemon juice! If you like some flame, add as much red pepper flakes as you wish.