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Fresh Pasta with Porcini Mushrooms & Artichokes

Chef Josh from LDS Hospital making another LiVe Well recipe
Recipe Name: Fresh Pasta with Porcini Mushrooms & artichokes
Yield: 2
  • 4 oz. fresh fettuccini pasta
  • 1 cup porcini broth
  • 1 cup vegetable stock
  • 1 cup white wine
  • 2 Tbsp. green peas
  • 2 Tbsp. artichoke hearts
  • 2 Tbsp. pine nuts, toasted
  • 1 Tbsp. porcini mushrooms
  • ½ tsp. garlic
  • 1½ Tbsp. sage
  • 1 Tbsp. olive oil
  • ½ tsp. pepper
  • 2 Tbsp. pecorino cheese
  • For the broth bring two cups of water to a boil. Drop in 1 cup of dried porcini mushrooms and reduce to a low simmer. Let the mushrooms simmer for around 20 minutes or until they are soft. When the mushrooms are finished remove from the broth and reserve for the sauce.
  • In a sauté pan heat the oil and add in the garlic. Add the artichoke hearts and mushrooms and sauté for around 1 minute.
  • Add in the porcini broth, vegetable stock, white wine and cheese and allow the sauce to thicken slightly.
  • While the sauce is reducing bring a small pot of water to a boil. Add in a pinch of salt to the water. Toss the pasta into the water and let cook for around 2-3 minutes and check for doneness. When the pasta is done pour into a colander to drain.
  • Add the pasta into the pan with the sauce along with the chopped sage, peas, and black pepper and toss together..
  • To plate place the pasta in the middle of the plate. Toss the toasted pine nuts around the pasta and shave some of the pecorino cheese over the top.
  • For a little added protein you can add grilled, shrimp, salmon, or chicken.
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