There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough for a special occasion but easy enough for a weeknight and is sure to please everyone.
It's a great day for a heart-warming recipe, and this one is going into the weekday lineup! It's been so frigid here (-30°F) and poor Todd has been tackling the heaps and heaps of snow we've been getting. Our little home is surrounded by a beautiful winter wonderland and after a long day of work, it invites me to curl up by the fire with a big mug of cocoa and vegan marshmallows several times a week.
I haven't been able to do much around the house lately and have been trying to lay pretty low. The combination of being super pregnant (just a few more weeks to go!) and acquiring gestational hypertension has me slow-going. My obstetrician is threatening bed-rest and has now taken away my 'leisurely walking' privileges which really stinks because it's so lovely outside and there is so much snow to play in! Consequently, I've been reading a lot of books if not keep my body active, at least my mind. Follow along with what I'm reading on social media or Goodreads.
Todd and I have been hastily scraping together a nursery and Bailey has been following me around the house everywhere. He's my little shadow, even climbing into the shower with me last night... I think he finally knows about the baby. When Anouk snuggles me, he nuzzles his little head against my bump and closes his eyes sleepily. They're both so sweet! I have some obligatory photos of them below, patiently waiting for their new family member to arrive.
Creamy Shiitake & Chard Spaghetti
Published 01/23/2017
There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough for a special occasion but easy enough for a weeknight and is sure to please everyone.
Ingredients
- 2 oz dried shiitake mushrooms (I use half shiitake and half foraged bolete), rehydrated and chopped (or use 1 lb fresh mushrooms)
- ½ cup vegan stick butter, divided
- 6 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 tsp dried herbes de provence
- 2 tsp kosher salt
- 1 tsp ground black pepper
- dash of fresh nutmeg
- 1 lb dried spaghetti
- 3 cups plain, unsweetened vegan milk (I like to use soymilk)
- 1 bunch of chard, de-stemmed and chopped
- ½ cup - 1 cup reserved mushroom broth or vegetable broth
Instructions
- Place the dried mushrooms in a medium size bowl and cover completely with hot water. Allow to rest for about 15-20 minutes.
- Meanwhile, gather and measure all the ingredients and prepare the chard. Mise en place! Bring a large pot of salted water to boil for the pasta.
- Heat ¼ cup butter in a very large rimmed frying pan over medium-low heat; saute the garlic until fragrant, about 3 minutes. While the garlic cooks, remove the mushrooms from the broth using a slotted spoon (save the broth) and dice; add to the garlic and saute 8 minutes. Transfer to a medium bowl and set aside.
- When the water for the pasta is boiling, add the pasta and cook 8-10 minutes until al dente. In the frying pan, heat the remaining ¼ cup of butter over medium-low; whisk in the flour, herbs, salt, pepper, and nutmeg. Saute for about 3 minutes, then slowly whisk in the milk; whisk on occasion for about 5 minutes, until the sauce has thickened slightly.
- Stir in the mushrooms and the chard, cook for about 3-5 minutes until the chard has wilted. Remove from heat and stir in the drained pasta.
- Toss well to combine and serve hot. Add the reserved mushroom broth in ¼ cup quantities to thin the dish as you see fit, or as you reheat the pasta for leftovers.
Yield: 6-8 servings
Until next time, stay warm and cozy my friends!
