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Creamy Porcini Pasta

Creamy Porcini Pasta with Asparagus and Mushrooms

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When the pasta mavens at Brooklyn-based Sfoglini create special limited porcini pasta, we say, “Yes, please!” Made with puréed porcini mushrooms and semolina, these adorable trumpets are tossed with crispy sautéed mushrooms, asparagus, and bright green peas. A smooth, delicate garlic cream sauce lends just the right amount of richness to this earthy dinner.
  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • garlic
    • 2 cloves
    • garlic
  • lemon
    • 1
    • lemon
  • Mushrooms Cremini Local
    • 4 ounces
    • Mushrooms Cremini Local
  • Mushrooms Oyster Local
    • 2 ounces
    • Mushrooms Oyster Local
  • pencil asparagus
    • 4 ounces
    • pencil asparagus
  • porcini trumpet pasta
    • 8 ounces
    • porcini trumpet pasta
  • peas
    • 1 cup
    • peas
  • white wine
    • 1/4 cup
    • white wine
  • heavy cream
    • 1/4 cup
    • heavy cream
  • grated pecorino cheese
    • 2 tablespoons
    • grated pecorino cheese

What You’ll Need

  • 12" large pot
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Mince garlic. Halve lemon. Wipe mushrooms clean. Halve cremini mushrooms. Discard tough stems of oyster mushrooms and break into bite-size pieces. Rinse asparagus, trim woody ends, and cut into 2-inch pieces.
  2. Sauté Mushrooms

    Sauté Mushrooms

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add mushrooms in a single layer with cremini cut-side down. Season with ¼ teaspoon kosher salt and pepper as desired. Cook without moving until browning, 4-5 minutes, then stir and sauté until crisp, 2-3 minutes more. Transfer to a plate.
  3. Cook Porcini Pasta

    Cook Porcini Pasta

    While mushrooms sauté, add salt generously to pot of boiling water. Stir in porcini pasta and cook until al dente, 6-8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
  4. Make Garlic Cream Sauce

    Make Garlic Cream Sauce

    Wipe pan from mushrooms clean and add 1 tablespoon olive oil over medium heat. Add garlic and asparagus and sauté, stirring, until bright green, 3-4 minutes. Stir in peas, white wine, heavy cream, and juice of 1 lemon. Increase heat to medium high and simmer until reduced by ½, 2-3 minutes more. Season with ¼ teaspoon kosher salt and pepper as desired.
  5. Season Porcini Pasta

    Season Porcini Pasta

    Add porcini pasta to pan with garlic cream sauce over medium heat and stir to combine. Add reserved pasta cooking water, 1 tablespoon at a time until sauce clings to noodles. Remove pan from heat. Stir in pecorino and mushrooms.
  6. Plate Porcini Pasta

    Plate Porcini Pasta

    Enjoy porcina pasta and vegetables on your favorite plates.
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