Spanish Saffron Trenette w/ Mushroom Cream Sauce

by Lizzy W   |   August 18, 2014   |   7 Comments

Of course Pappardelle’s Pasta would attempt a Spanish Saffron flavored pasta – and it’s AMAZING!!  Saffron definitely has a distinct taste, I would describe it as earthy and almost nutty… which is why I chose to pair it with an amazing, light mushroom sauce.  The way the mushrooms are cooked in this recipe really brings out the nutty flavor, and the sauce is so light you are able to get all the aroma from the saffron pasta and the mushrooms – it’s amazing… definitely my favorite pasta sauce recipe!  It is so incredibly light, it’s one of those dishes you don’t feel an ounce of guilt afterward :).

(This post is sponsored by Pappardelle’s Pasta, all opinions are completely my own.)

Ingredients:

•  1/2 lb. Pappardelle’s Spanish Saffron Trenette Pasta
• 1/3 cup cremini mushrooms, coarsely chopped
• 1/3 cup shiitake mushrooms, coarsely chopped
• 1/3 cup dried porcini mushrooms, rehydrated in chicken stock, reserve stock
• 1/3 cup boiling chicken stock, to re-hydrate mushrooms
• 2 shallots, minced
• 4 cloves of garlic, minced
• 2 tsp. fresh thyme, minced
• 4 tbsp. Parmesan
• 1/4 cup parsley, chopped
• 4 tbsp. butter
• 1/3 cup heavy cream
• 1/8 tsp. cayenne pepper

Directions:

•  Bring a large pot of salted water to a boil.  Start cooking the pasta a few minutes after you begin your sauce, and cook until al dente.
• In a screaming hot cast iron pan, add all the mushrooms and cook with no fat.  You want to sweat the mushrooms for about ten minutes, this really brings out a nutty flavor that you will never taste if you saute them in any type of fat or liquid.  After sweat beads begin to form, add in shallots, garlic and butter.  Saute for about a minute, then add in parsley, thyme, salt and pepper, cayenne, cream and reserved stock from the mushrooms.  Reduce liquid for about 2 minutes on medium heat, then add in the saffron pasta and Parmesan.
• Turn off the heat and mix the sauce in well with the pasta, adjust seasoning, and serve!

 

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