This pasta with morels, has morals. I’m a big fan of simple pasta dishes that highlight one or two flavorful ingredients and can be thrown together quickly on a busy evening. Farm—or in this case, forest-fresh ingredients—should play the leading role, not be over-processed into irrelevance.
For the freshest quality produce, I participate in a Community Supported Agriculture (CSA) program with Hood River Organic. I get a farm-to-table box of amazing local organic produce delivered every week, year-round. Check them out if you’re in the Portland, Oregon area and want to do the right thing when it comes to sustainability.
Local food systems are an important part of keeping this beautiful green earth producing delicious (healthy, necessary) for generations to come. Sustainable Table is a great resource for in-depth reading on this and other important agricultural and environmental topics.
Sustainability is critically important, but so is delicious food if you ask me. Your CSA of choice can net you AMAZING local delights, like the foraged morels I received this past week and utilized in this mushroom pasta recipe.
Morels and morals. Win-win.
This bowl of satisfying weeknight grub requires little more than pasta, morels, flour, butter, cheese, salt, pepper and some basic techniques. Challenge yourself not to eat it all in 3 minutes. Good luck.
Here are the details. Enjoy. Pasta with Morel Mushrooms
Prep: 10 minutesCook: 12 minutesYield: 4 servingsIngredients:16 oz rotini pasta2 cups morel mushrooms, sliced lengthwise into quarters1/2 cup flour6 tbsp unsalted butter1/2 cup fresh grated pecorino cheese1/2 teaspoon white pepperSaltInstructions:Bring salted water to a boil in a medium pot. Cook the pasta per the instructions found on package. Substitute fresh pasta if available.
Meanwhile, heat a sauté pan over medium heat and prepare your ronco electric pasta maker. Once hot, melt the butter. Toss the morel mushrooms in the flour, shaking off excess. When the butter is melted and foaming, add the morels to the sauté pan. Sauté for 5 minutes tossing a few times to evenly coat the morels, or until they are brown and crisp at the edges. When cooked al dente, drain the pasta, reserving 1/2 cup of the cooking water.
Combine the drained pasta, morels and butter. Stir to combine. Stir in pasta water a tablespoon at a time to create your desired consistency. Dust with white pepper. Stir to combine and switch off your electric pasta machine. Serve immediately in bowls, with cheese on top. Devour as slowly as you can.