Mushroom Pasta

The possibilities are endless when it comes to making a mushroom pasta. You can mix & match the type of pasta, mushrooms, & sauce! Interested in getting fresh locally made pasta? Primi Pasta & Wine Bar in Durango makes incredible fresh pasta available for purchase. While you’re there try our mushrooms expertly prepared by their chefs in the Tartufo dish.

When we make our pasta dishes we will sometimes substitute the pasta for a spaghetti squash. Here is a great how to guide for cooking.

Ingredients:

• ~1/2 lb- 1 lb of oyster mushroom or king trumpet.

• Marinara or Pesto (RAO spicy marinara is our favorite)

• 3-4 cloves of minced garlic

• ~8 Italian herb Sun-dried Tomatoes chopped up

• Our mushroom seasoning (salt, thyme, rosemary, red pepper flakes, garlic powder)

• ~1 Tbsp Butter

Step 1: Chop up mushrooms to desired size and dry saute on pan at medium heat. Give it a few stirs while the water evaporates from the mushrooms (~5 minutes) add minced garlic & butter. Mix together. Get water boiling in another pot for the pasta while mushrooms continue to cook/brown up.

Step 2:Add in the onions & sun-dried tomatoes and a bit of oil from the sun-dried tomato container. Mix then add mushroom seasoning or Italian seasoning. Add pasta to your boiling pot to cook then strain when ready.

Step 4: Once ingredients are cooked & pasta is done combine together. Mix then add sauce & you’re ready to serve!

Image by Sarah Buotte