Trenne With Wild Mushrooms Recipe
Trenne pasta with wild mushrooms is a saucy and flavorful pasta reciepe made with a touch of spinach or arugula. Cooked along with corn and cheese with vegetable stock and rosemary and thyme for flavor, the trenne pasta is filling and delicious.
Ingredients
2 tbsp olive oil 25 mL
4 cloves garlic, finely chopped 4
Pinch hot red pepper flakes pinch
1 lb wild mushrooms, sliced 500 g
1 tbsp chopped fresh thyme, or y4 tsp/1 mL dried 15 mL
1 tsp chopped fresh rosemary, or pinch dried 5 mL
1/2 cups fresh or frozen corn niblets (2 cobs) 375 mL
3/4 cup homemade vegetable stock 175 mL
Chicken stock
1 bunch arugula or spinach, trimmed and chopped (2 cups/500 mL) 1
Salt and pepper to taste
1 lb trenne or penne 500 g
1/4 cup grated Parmesan cheese, optional 50 mL
Directions
Heat oil in large, deep non-stick skillet.
Add garlic and hot pepper flakes and cook on low heat until very fragrant.
Add mushrooms.
Raise heat and cook until any juices have evaporated, about 5 minutes.
Add thyme, rosemary, corn and stock and bring to boil.
Stir in chopped arugula, salt and pepper.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and add to mushroom mixture.
Toss gently.
Taste and adjust seasonings if necessary.
Sprinkle with Parmesan cheese before serving.
Add garlic and hot pepper flakes and cook on low heat until very fragrant.
Add mushrooms.
Raise heat and cook until any juices have evaporated, about 5 minutes.
Add thyme, rosemary, corn and stock and bring to boil.
Stir in chopped arugula, salt and pepper.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and add to mushroom mixture.
Toss gently.
Taste and adjust seasonings if necessary.
Sprinkle with Parmesan cheese before serving.
