I recently started messing around with risotto recipes, but using pasta noodles instead of rice. I didn’t invent this, it has been done before but I just wanted to bring it to your attention because it comes out amazing! You can make this with any pasta you like, and it all comes together really fast so let me show you how. Here’s my mushroom risotto! If you like this recipe, check out this one too! and this one!
Preparing Our Mushrooms
First things first we need mushrooms. I’m using about a pound of white button cap mushrooms and a container of mixed mushrooms (some oyster mushrooms and portobello mushrooms). I wash my shrooms under cold water and roughly chop them. Then in a large saute pan over a medium heat I add my mushrooms, a big pinch of salt, a cup of vegetable broth and a cup of water. Bring these to a simmer and allow them to cook for about fifteen minutes.
Shallots and Garlic
While those cook I prepare three small shallots. I cut them in half at their natural seam then slice them up and set them aside. Now we need three or four cloves of garlic, I smash them then mince them up. The shrooms have cooked down now and created a mushroom broth that we will be using in a bit. I strain the mushrooms, save the broth and set it aside for now. Back to our hot pan I add two tablespoons of olive oil, then our shallots. Turn the heat down to a medium/low and allow those to cook for five minutes.
Pasta Time!
Now that the shallots have cooked, I add the garlic. Toss those around then it’s time for the pasta. I’m using two and a half cups of cavatappi. Add it to the pan, then add the mushrooms. Now for our liquids, add half of a cup of pinot grigio, let it cook down for a few moments to get rid of some of the alcohol. Then I slowly add in the mushroom broth we saved. I used all my broth, which was about two cups. Add as much as you need to cook the pasta all the way through.
Final Touches
After about ten minutes, the pasta is cooked perfectly. I continued to check it and add in broth then covered it for the last five minutes. At this point I add another pinch of salt, pepper, two tablespoons of vegan butter and some fresh herbs. I chop up and toss in some rosemary and chives. Stir everything around and boom! It looks amazing.
Enjoy!
There’s our mushroom risotto! The pasta is cooked perfect! There’s an awesome, mushroomy, savory, light flavor that sticks to the noodles. This is ultra flavorful! Also you could make this dish with anything you prefer, sauted carrots, broccoli, vegetables! Put it all together with the noodles and you end up with a great veggie dish. Watch the full video here!
Stop Boiling Pasta in Water, You’ll Thank You!
Ingredients
- 1 lb white button cap mushrooms
- 1 container oyster and portobello mushrooms
- pinch salt
- pinch pepper
- 1 cup vegetable broth
- 1 cup water
- 3 small shallots
- 3 or 4 cloves of garlic
- 2 tbsp olive oil
- 2.5 cup pasta
- .5 cup pinot grigio
- 2 cups mushroom broth
- 2 tbsp vegan butter
- rosemary
- chives
Instructions
- Wash mushrooms in cold water then roughly chop them.
- In large saute pan over medium heat add mushrooms, salt, vegetable oil and water. Bring to simmer and allow them to cook for 15 minutes.
- Slice up shallots then smash and mince garlic.
- Strain mushrooms, save the broth.
- In same hot pan add olive oil then the shallots. Turn the heat down to a medium/low and cook for 5 minutes.
- Add in garlic and toss everything around. Add in pasta then the mushrooms and liquids. Pinot grigio (let cook alcohol away for a moment), then the mushroom broth.
- Once pasta is cooked through add salt, pepper, vegan butter, chives and rosemary. Stir everything up then plate! Enjoy!