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This one-bowl dinner is so satisfying. It’s the kind of comforting, creamy pasta you crave, but it’s still light enough to enjoy during the warmer months. I use rice pasta to keep it gluten-free, but feel free to swap in whatever pasta you like. And yes, the garlic might look like a lot, but let’s be real — when you’re eating pasta in a cream sauce, there’s no such thing as too much garlic.
12 ounces (340 grams) Heaven & Earth Rice Pasta (or any pasta you like)
2–3 tablespoons butter
10–12 ounces (280–340 grams) mushrooms, sliced (any kind; I use a mix of shiitake and bella)
salt, to taste
8–10 cloves garlic, minced or 8-10 cubes Gefen Frozen Garlic
1/4 cup Baron Herzog Chenin Blanc or other dry white wine (optional)
3/4 cup heavy cream
crushed red pepper, to taste
grated Tuscanini Parmesan, for serving (optional)
1 and 1/2 pounds (680 grams) salmon fillets (optional)
Cook the pasta in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
In a large skillet, melt the butter over medium heat. Add the mushrooms and a pinch of salt. Cook for six to eight minutes, until they release their moisture and begin to brown.
Add the garlic and sauté for 30 seconds, just until fragrant.
If using wine, pour it in and let it simmer for three to five minutes.
Lower the heat and stir in the cream. Let it simmer gently for three to five minutes, until slightly thickened.
Season with crushed red pepper. Add the drained pasta and toss to coat. Thin the sauce with a splash of reserved pasta water, if needed.
Taste and adjust seasoning as needed. Serve hot, with more crushed red pepper or grated Parmesan, if desired.
If serving with salmon, preheat broiler.
Season salmon fillets with salt and pepper, or your favorite seasoning blend. Place in a pan and broil for eight minutes.
Turn off the oven and let the salmon sit inside for an additional three minutes. Serve whole or flaked over the pasta.
Food and Prop Styling by Sheera Segal
Photography by Rachel Bondi
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