Mushroom Pasta Bake

April 16th is mushroom day! Celebrate with a mixture of umami rich, healthy mushrooms & pasta for a creamy, savory, and delicious weeknight dinner, tastes even better for next day lunch. 4-6 ample servings.

Easy Ingredients:

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 1 tablespoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning

· 1-pound fresh mixed mushrooms (button, portobello, oyster, shitake) cleaned, sliced thin

· 1-pound fresh or dried ridged pasta (campanelle, penne, rigatoni, or rotini)

· 8 ounces chicken or turkey sausage casings removed -optional-

· 2 cups homemade or store-bought, vegetable, or low-sodium chicken stock

· 1 cup grated parmesan cheese

· 1 cup heavy cream

· 1 cup panko breadcrumbs

· 2 small shallots minced-½ cup

· 2 cloves garlic minced-approx. 2 teaspoons

· 2 1/2 tablespoons all-purpose flour

· 1 tablespoon unsalted, butter

· 1 tablespoon juice from 1 lemon

· 1 tablespoon soy or tamari sauce

· Sea salt freshly cracked pepper

Simple Directions:

1. Bring a large pot of cold water to a boil, salt the water, cover, and keep to a simmer.

2. In a medium bowl, add ½ cup of panko, ½ cup of cheese, ½ tablespoon Tuscan herb seasoning, salt, pepper, and olive oil. Mix with hands, or a spoon until combined and set aside.

3. Melt butter in a large skillet over medium-high heat until foaming. Add sausage, cook, breaking meat apart with wooden spoon until well browned, about 7 minutes. Transfer sausage with a slotted spoon to a bowl and set aside.

4. Increase heat to high, add mushrooms to the skillet, cook, stirring frequently, until moisture has evaporated, mushrooms are browned, about 10 minutes.

5. Add the shallots, garlic remaining ½ tablespoon of Tuscan herb seasoning to the skillet, cook, stirring frequently for 2 minutes. Add the soy sauce and lemon juice stirring to fully mix.

6. Reduce heat to medium, add flour and stir until a film covers the bottom of the skillet-about 1 minute.

7. Slowly whisk in the chicken stock then whisk in the cream to the skillet, simmer and cook until the mixture thickens about 2-3 minutes. Add remaining ½ cup of cheese, cook until melted, then stir in the sausage, reduce heat to low and stir occasionally.

8. As mushroom & sausage simmer, cook pasta according to package directions, drain when just shy of al dente, reserve ½ cup of cooking liquid. Return pasta to the pot, add the mushroom & sausage mixture, and stir to fully combine, add pasta cooking liquid as needed.

9. Preheat oven broiler to high and adjust rack to 10 inches below the broiler. Transfer pasta mixture to a large baking dish, sprinkle remaining ½ cup of panko on top. Broil about 2-3 minutes or until golden brown.

10. Serve & enjoy.

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