2 Pasta Dishes from VCFE

[Guest guest]

Here are two pasta dishes from VCFE. I have made both one time each.

 

* Exported from MasterCook *

 

Butterflies with Sauteed Mushrooms

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Pasta/Noodles

 

Amount Measure Ingredient -- Preparation Method

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1 lb farfalle

2 tbsp olive oil

1 tbsp butter -- plus extra to finish

1 lb mushrooms -- thinly sliced

1/2 lemom

salt and freshly ground black pepper

1/2 cup dry white wine

2 cloves garlic -- finely chopped

1 bunch parsley -- finely chopped

Pecorino Romano or Parmesan Cheese -- freshly

grated

 

Bring a large pot of water to a boil for the pasta. Meanwhile, heat the

oil and butter in a large skillet. Add the mushrooms and saute over high

heat until browned around the edges, 4-5 minutes. Squeeze the lemon over

them, season with salt, then lower the heat to medium and cook 5 minutes

longer, stirring occasionally. When the pan becomes dry, add the wine

with the garlic and half the parsley. Season with salt and pepper and

reduce the heat to low.

 

Salt the pasta water, add the pasta, and cook until al dente. Scoop it

out and add it to the mushrooms, allowing a little of the water to drip

into the pan. Raise the heat and add the rest of the parsley and a

little add'l butter to finish. Serve with or without the cheese - it's

good either way.

 

Risa's notes: Next time, use more mushrooms and more exotic types -

shiitake maybe. Also a little lemon zest, rosemary and thyme added at

the last moment would be nice.

 

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* Exported from MasterCook *

 

Linguine with Onions, Peas and Basil

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Pasta/Noodles Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tbsp butter

1 red onion -- quarter/thinly slice

1 1/2 lb fresh peas, shucked -- or 2 cups frozen

salt and freshly milled white pepper

8 oz fresh or dried linguine

1/4 cup small basil leaves -- plucked into pieces

3 tbsp Parmesan cheese -- freshly grated

 

Start heating a large pot of water for the pasta. Meanwhile, melt 1 tbsp

of the butter in a wide skillet. Add the onion and a few spoonfuls water

and stew over low heat until the onions are soft, 8-10 minutes. Add the

peas and cook until they're bright green and tender, a minute or so.

Season with salt and a little pepper.

 

Cook the pasta in the boiling salted water, then scoop it out and add it

to the peas, allowing a little water to fall into the pan. Add the basil

and remaining butter, then toss with a large fork and spoon. Distribute

the pasta among heated plates, then go back for the peas that have

stayed behind and spoon them over the pasta. Add a dusting of Parmesan

to each plate.

 

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RisaG