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Dried porcinis and fresh portobellos give this meat-free pasta a rich, earthy flavor
Place porcini and stock in a small pot and simmer over low flame to plump mushrooms and flavor stock.
Heat a large pot of water to boil for pasta.
Heat EVOO over medium-high heat with oil, about 1/3 cup, and add the mushrooms. Brown the mushrooms to fragrant and deeply golden, add garlic, thyme, salt and pepper, then stir 2 minutes, add tomatoes, chili and wilt in greens. Reduce heat under sauce and add the reconstituted porcinis and reserved stock.
Cook pasta to 1-2 minutes less than package directions for al dente in well-salted water. Reserve ½ cup pasta water and transfer pasta to sauce and combine with cooking water and cheese, adjust seasonings to taste.