Creamy Tomato Pasta with Garlicky Mushrooms
From: Ian Seddon's Cookbook
🥘 Ingredients
- Creamy Tomato Sauce 1 ½ cup
- chickpeas 1
- extra virgin olive oil 1 tbsp
- dried oregano 1 tsp
- smoked paprika ¾ tsp
- Kosher
- small or medium lemon 1
- high-heat 2 tbsp
- oyster mushrooms 12-14 oz
- garlic cloves 5
- Flaky sea salt
- orecchiette or other small-medium sized pasta 10 oz
- flat-leaf parsley leaves and tender stems 1 cup
- nutritional yeast 1 tbsp
Higher-protein option: Skip making the garlicky mushrooms and instead double the chickpeas. In step 2, use 2 can of chickpeas, 2 tbsp olive oil, 2 tsp oregano, 1 1/2 tsp smoked paprika, 1 heaping teaspoon kosher salt, pepper to taste, and 2 tsp lemon juice. If taking the shortcut or higher-protein option, you may want to make up for the loss of umami flavor from the garlicky mushrooms. In step 6, stir in 2 tbsp of nutritional yeast plus 1/2 tsp of porcini mushroom powder (if you have it). Storage: Store the pasta in an airtight container in the fridge for about 4 days. Reheat in the microwave with a splash of water (or on the stovetop, stirring frequently over medium heat) until heated through. If you have any parsley, chop it and add it on right before serving. Nutrition boost: Use protein pasta (this is my favorite option!) or whole wheat pasta for added protein. For more veggie content, top the pasta with halved cherry tomatoes or diced red bell pepper. Shortcut: Skip making the garlicky mushrooms. Instead, fold a few handfuls of chopped baby spinach into the pasta when you add the chickpeas in step 6.
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1Gather: Creamy Tomato Sauce , chickpeas , extra virgin olive oil , dried oregano , smoked paprika , Kosher salt and freshly cracked black pepper, small or medium lemon , high-heat , oyster mushrooms , garlic cloves , Flaky sea salt , orecchiette or other small-medium sized pasta , flat-leaf parsley leaves and tender stems , nutritional yeast .
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2Take the Creamy Tomato Sauce out of the fridge. Bring a large saucepan of water to a boil for the pasta.
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3Drain and rinse the chickpeas, then pat them dry with a towel. Add them to a bowl with the olive oil, oregano, paprika, 1/2 heaping teaspoon kosher salt, several cracks of pepper, and 1 tsp of lemon juice. Toss well and set aside while you make everything else.
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4Cook the mushrooms: Heat a large cast iron skillet over medium-high heat for a few minutes. Add the high-heat oil. Once very hot, add the mushrooms. Spread them out (it’s okay if they overlap a bit since they’ll cook down). Cook undisturbed for 4-5 minutes , or until the bottoms are golden brown. Toss, then cook for 5 to 7 minutes, stirring only occasionally, until deeply golden brown all over (reduce the heat if they start to blacken). Reduce the heat to medium-low. Season the shrooms with 1/2 tsp kosher salt. If the pan looks dry, add in a drizzle of more oil to prevent burning. Now add the garlic. Stir almost constantly for 1 minute, then transfer to a plate. If desired, season with a pinch of flaky salt.
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5Cook the pasta. Once the water is boiling, salt it generously. Add the pasta and cook for the minimum time for al dente per the package instructions. Set a colander in the sink with a ladle or measuring cup in it. Before draining the pasta, reserve a big ladle of pasta water. Drain the pasta, but do not rinse it. Keep the pasta pot handy.
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6During any downtime, prepare your side salad (if you’re making one). And chop the parsley.
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7Pour the Creamy Tomato Sauce into the pot used for the pasta. Add the hot cooked pasta and seasoned chickpeas.
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8Over medium-high heat, toss vigorously with tongs until the pasta is well coated and al dente, 1 to 2 minutes. Add a few spoons of pasta water, adding more as needed to help the sauce cling to the pasta.
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9Off the heat, stir in a few squeezes of lemon juice, the garlicky mushrooms, chopped parsley, nutritional yeast, and a few cracks of pepper. Taste and season with salt/pepper. Add a drizzle of olive oil for richness, if desired. Serve with your side salad, if you made one.