SUBSCRIBE

Never miss an update on classes, blog posts, promotions, workshops, and special events.

  • Black Facebook Icon
  • Black Instagram Icon
  • Black Twitter Icon

   Follow

For daily inspiration, follow us on social media.

October 5, 2019

September 4, 2019

April 3, 2019

March 7, 2019

Please reload

Recent Posts

BAKED BRIE WITH RASPBERRY PRESERVES

November 8, 2019

1/1
Please reload

Featured Posts

Vegetarian Recipe of the Month: Winter Pasta

This month's recipe is straight out of Bon Appetit, but don't be intimidated. It's designed for those of us at home. When the weather is chilly, we like to cozy up to a fire with a glass of red wine and a warm hearty meal like this one. 

 

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

 

 


INGREDIENTS
 

soffritto
¼ cup olive oil
1 small red onion, finely chopped
1 large carrot, peeled, finely chopped
1 celery stalk, finely chopped
Kosher salt and freshly ground black pepper
¼ teaspoon smoked paprika

 

pasta
6 tablespoons olive oil, divided, plus more
1 pound mixed mushrooms (such as maitake, shiitake, and king trumpet), cut or torn into ½” pieces
Kosher salt and freshly ground black pepper
1 pound strozzapreti or gemelli
1 garlic clove, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives, plus more for serving
½ cup grated Parmesan, divided
⅔ cup fresh ricotta
6 soft-boiled eggs, peeled (optional)

 

RECIPE PREPARATION
 

soffritto
Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5–8 minutes; season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15–20 minutes. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.

 

DO AHEAD: Soffritto can be made 2 days ahead. Let cool; cover and chill.
 

pasta

Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8–10 minutes; transfer to a bowl. Repeat with 2 Tbsp. oil and remaining mushrooms; reserve skillet.


Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 1 cup pasta cooking liquid.


Heat 2 Tbsp. oil in reserved skillet over medium-low heat. Cook garlic, stirring, until fragrant, about 30 seconds. Toss in soffritto, mushrooms, pasta, lemon juice, 2 Tbsp. chives, and half of Parmesan, thinning with pasta cooking liquid as needed; season with salt and pepper.

 

Serve topped with ricotta, eggs, if using, more chives, and remaining Parmesan and drizzle with oil.


Recipe by CBD Provisions, Dallas, Photos by Alex Lau