Dinner tomorrow night- Trader Joe's pasta
I bought some different pasta from Trader Joe's yesterday and I would love to make one package for dinner tomorrow night. One is a sprouted wheat papardelle and the other is a lemon pepper papardelle.
I'm not really sure what kind of sauce to put on either one. I know for sure I don't want to make a cheesy sauce. I've got shitake and white mushrooms in the fridge that I would love to use up.
Any ideas? Thanks!
Sautéed mushrooms in a reduced cream sauce is lovely on big thick noodles. To make the sauce, you first sauté the (sliced) mushrooms in butter (and maybe a little olive oil) and then set them aside. Without wiping out the pan, add more butter, and cook finely chopped onion or shallots until transparent and tender. Raise the heat, pour in a cup of warm cream, and stir with a wooden spoon until the cream thickens enough to start pulling away from the sides of the pan. When it's reduced by about half, add the mushrooms, cook to warm through, season and serve over noodles. This will serve two - you'll want bread and a salad. You can also add cooked chicken or any sort of seafood; seared giant scallops make this quite noble. And if you don't want the calories of cream, evaporated milk works, too, though the flavor isn't as much to my taste.
I've not tried the sprouted wheat pappardelle. I did try the lemon, and wasn't nuts for it. A rich beef-stew kind of topping might work well for the lemon, and you could incorporate the 'shrooms into that very easily.
I've used the lemon parpadelle with 2 cans of tuna packed in oil (get at TJ's), capers (a good amount), a squeeze of lemon, and a bit of parmesean and sea salt. Great for a quick dinner. This is also great with fusilli, just add more lemon and pepper to taste. Enjoy
I buy the regular egg papardelle a lot from Trader Joe's and I love it. The thing I noticed though, is that it has a better texture if you cook it for about half the time it says on the package. I am not sure if that applies to the other kinds of papardelle, but maybe 7 minutes or so into it, you might take a piece of pasta out of the water to sample...
I like the lemon pepper pasta with anchovy, garlic, chili flakes, radicchio and a splash of lemon.
I tried the same with the sprouted wheat pasta and found I really didn't care for the pasta - the texture was offputting, and generally I like whole wheat pastas.