It’s pasta night and we know you’re craving some of this Vegetarian Pasta! Yeah, really! Nothing sounds better than twirling your fork around some bouncy egg noodles topped with a savory mushroom sauce… we know it! Who needs meat when you’ve got the meaty flavors of mushrooms and the nourishing salty bits of seaweed chips?! We couldn’t think of anything better. Now, grab a bowl and fill it up. Vegetarian Pasta is here to please!
Ingredients
- 8 ounces shiitake mushrooms, stems removed, thinly sliced
- 4 tablespoons olive oil, divided
- kosher salt, to taste
- pepper, to taste
- 10 ounces white mushrooms, chopped
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups whole milk
- 6 ounces dried egg noodles
- 1 cup frozen peas, thawed
- 2 tablespoons dried seaweed chips, crushed
Directions
Step 1 –Heat the oven to 375 degrees F.
Step 2 –In a bowl, toss the shiitake mushrooms with 2 tablespoons of the oil, the salt, and the pepper.
Step 3 –Spread the shiitake mushrooms onto a baking sheet and bake until they are browned and crisp, about 15-20 minutes.
Step 4 –Let the shiitake mushrooms cool.
Step 5 –In a large skillet over medium heat, heat the remaining oil.
Step 6 –Add the white mushrooms to the oil and cook, tossing occasionally, for 5 minutes.
Step 7 –Add the onion, the jalapeño, the garlic, and the salt to the white mushrooms and cook, stirring occasionally, until the onions are tender and the white mushrooms are golden brown, about 5-7 minutes.
Step 8 –Sprinkle the flour over the veggies and cook, while stirring, for 30 seconds.
Step 9 –Add the wine to the veggies and cook, scraping up any brown bits, until it absorbs completely.
Step 10 –Add the milk to the sauce mixture and simmer until it thickens slightly, about 7-9 minutes.
Step 11 –While the sauce mixture is simmering, cook the noodles to al dente, according to the package directions. Add the peas during the last minute of cooking.
Step 12 –Stir the crushed seaweed chips, the salt, and the pepper into the sauce.
Step 13 –Drain the noodle mixture and fold it into the sauce mixture.
Step 14 –Serve the noodle mixture with the shiitake mushrooms sprinkled on top.
