Fireworks Ginger Miso Butter and Mushroom Garganelli

Fireworks Ginger Miso Butter and Mushroom Garganelli

I am loving the cozy pasta recipe month here. Today feels like a perfect day to dig into some warm comforting mushrooms. Did you know garganelli pasta originates from Emilia-Romagna region of Italy. We get it in dried form from Pasitificio. Freshly milled heirloom wheat from Boulder County CO. This is a highly digestible, flavor-packed pasta. And it goes beautifully with mushrooms!

Fireworks Ginger Miso Mushrooms with garganelli pasta, serves 4-6


1 16 oz box Garganelli Pasta

2 cloves minced garlic

1 tray sliced shiitake mushrooms

¼ c. dry white wine

¼ c chicken stock

1 Fireworks Ginger Miso butter burst

1 cup trimmed fresh pea pods

1tsp salt + more for pasta water

Preparation:  Making the sauce

Using cooked dried pasta, the sauce is super easy.

  1. Cook the pancetta over medium heat, until done, remove from the skillet, set aside. Sautee the mushrooms in the pancetta fat – with the garlic until they’re nice and soft and have intensified in flavor.
  2. Add the ¼ c white wine & ¼ c chicken stock and let it simmer until reduced by half.
  3. Simmer until liquid is gone. Remove mushrooms from the skillet. Set Aside. Add trimmed pea pods to hot skillet and add ½ ginger miso butter burst. Cook until fork tender and bright green. Remove from heat.
  4. Cook your Garganelli in a large pan in plenty of salted water for 8 minutes. longer if you want it less toothy. DON’T drain! Spoon the pasta out of the water with a spider strainer (keep about a cup of the pasta water) into the warm skillet. Add the pancetta and mushrooms back to the skillet.
  5. Continue adding the pasta into the sauce along with 1/4 cup retained pasta water and stir until it’s all coated. Add more water if needed.
  6. Parmigiano Reggiano – portion your pasta and scatter as much cheese as you want!
  7. sizzle. spread. boom.