Chef Michael Symon's vegetarian pasta dish from his new book “Fix it with Food.”
- Olive oil
- Kosher salt and freshly ground black pepper
- 1# pappardelle pasta
- 1 onion, small diced
- 1 carrot, peeled and small diced
- 1 rib of celery, small diced
- 2 cloves garlic, minced
- 1 ½# mixed wild mushrooms, such as shitake, crimini, oyster
- 1t fresh thyme leaves
- 3t tomato paste
- 1c whole milk
- Freshly grated parmesan for serving
- Fresh basil for serving
- In the bowl of your food processor fitted with the blade pulse the mushrooms until they appear coarsely ground. Set aside.
- Place a large heavy-bottomed pan over medium-high heat. Add ¼ c of olive oil along with the onion, carrot, celery and garlic with a pinch of salt. Cook while stirring occasionally until the vegetables soften.
- Next, add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out then stir in the tomato paste, allowing it to toast for a minute before adding the milk.
- Season with salt and pepper and bring to a simmer.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 1 minute less than the cooking instructions.
- When the pasta is ready add it to the mushrooms along with ¼ c of pasta water and toss to coat the pasta.
- Remove from the heat and stir in some torn basil and freshly grated parmesan, grating more over the top for serving.