Vintage 95 Creamy Portobello Pasta
Serves: 5-8
Ingredients
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
Directions
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).
Gremolata
3 Tbsp. chopped pistachio
2 Tbsp. toasted panko breadcrumbs
2 Tbsp. Parmesan cheese
Pinch of chili flake
Directions
Add all ingredients to food processor and pulse a couple of times until well mixed.
Vintage 95
95 W. Boston St., Chandler
480-855-9463, vintage95.com
