Executive Chef Jose Paul Farias of Vintage 95 in Downtown Chandler likes this recipe for creamy Portobello pasta because it doesn’t dirty a lot of dishes. And that’s a plus whether you’re cooking at a restaurant or at home. “It’s essentially one pan and then a pot of boiling water,” he says.
The recipe listed below is fairly straightforward, Farias says, but there are two important variables to consider: When you cook the pasta, be sure to rinse thoroughly to stop the cooking process as well as to remove excess starch; and when adding goat cheese to the sauce, let it melt rather than cook it into high heat or you’ll get a grainy texture and the cheese will separate.
Vintage 95 Creamy Portobello Pasta
1 lb. dry small pasta (Vintage 95 uses shells from Hayden Flour Mills)
1 cup diced zucchini
2 cups sliced Portobello mushrooms
1 cup wilted, drained spinach
1 ½ cup heavy cream
1 cup soft goat cheese
½ cup minced onion
¼ cup minced garlic
Salt and pepper to taste
Boil pasta in 5 quarts of salted water until al dente, rinse and drain thoroughly. Set aside. In large skillet, sweat onions and garlic until onions are translucent, about 5 minutes. Add mushrooms and zucchini to the pan and sauté until slightly softened. Season lightly with salt and pepper. Add spinach and heavy cream to pan and stir. Simmer cream until it has reduced and thickened slightly, 5-10 minutes. Crumble goat cheese and add to simmering cream sauce. Once the goat cheese starts to melt, stir in cooked pasta until cheese is incorporated. (You do not want to cook the goat cheese, just melt it. Fresh goat cheese curdles when it cooks.) Season with salt and pepper to taste. Serve immediately and sprinkle with gremolata for texture (optional).
3 Tbsp. chopped pistachio
2 Tbsp. toasted panko breadcrumbs
2 Tbsp. Parmesan cheese
Pinch of chili flake
Add all ingredients to food processor and pulse a couple of times until well mixed.
95 W. Boston St., Chandler
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