Creamy Potato and Mushroom Pasta

Name: Creamy Potato and Mushroom Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Pennoni rigati pasta 11.3 oz; Red potatoes 1.1 lbs; Extra virgin olive oil 3 ½ tbsp; Shallot 1; Fresh ginger to taste; Rosemary 1 sprig; Cinnamon sticks 1; Fine salt to taste; Water approximately 2 cups; Champignon mushrooms 4.3 cups; Shallot 1; Extra virgin olive oil 1 ½ tbsp; Rosemary 1 sprig; Thyme to taste; Fine salt to taste; Black pepper to taste; Pine nuts 4 tbsp; Extra virgin olive oil to taste; Rosemary to taste; Thyme to taste; Black pepper to taste

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4

PRESENTATION

If you're in the mood for a delicious and genuine first course, we have the recipe for you: pennoni with potato and mushroom cream! The potatoes turn into a velvety and enveloping sauce, enlivened with aromatic herbs, cinnamon, and ginger, while the sautéed mushrooms add an autumnal touch to the dish. With the help of a simple immersion blender and the addition of extra virgin olive oil, you'll achieve the right creaminess to perfectly coat the pasta! Pennoni with potato and mushroom cream is also suitable for a vegan or vegetarian menu... what are you waiting for to try them?

INGREDIENTS

Pennoni rigati pasta 11.3 oz (320 g)

For the potato cream: Red potatoes 1.1 lbs (500 g); Extra virgin olive oil 3 ½ tbsp (50 g); Shallot 1; Fresh ginger to taste; Rosemary 1 sprig; Cinnamon sticks 1; Fine salt to taste; Water 2 cups (500 g) - approximately

For the mushrooms: Champignon mushrooms 4.3 cups (300 g); Shallot 1; Extra virgin olive oil 1 ½ tbsp (20 g); Rosemary 1 sprig; Thyme to taste; Fine salt to taste; Black pepper to taste

For serving: Pine nuts 4 tbsp (40 g); Extra virgin olive oil to taste; Rosemary to taste; Thyme to taste; Black pepper to taste

Preparation

How to prepare Creamy Potato and Mushroom Pasta

To serve pennoni with potato and mushroom cream, start by preparing the potato cream: peel the potatoes and cut them into fairly thin slices 1. Peel the ginger and slice it thinly 2, then do the same with the shallot 3.

Finally, tie the rosemary and cinnamon together with kitchen string so that the rosemary doesn't lose needles during cooking 4. Heat 2 tablespoons of oil in a not-too-large saucepan and sauté the ginger, shallot, and herb bundle for a minute 5, then add the potatoes 6. Salt, stir, and brown the potatoes for a couple of minutes.

Pour enough water into the saucepan to cover the potatoes 7 and cook for 20-25 minutes 8, adding more water if needed. Meanwhile, clean the mushrooms and cut them into slices about 1/4 inch thick 9. Peel the shallot and slice it lengthwise.

Heat the oil in a pan and wilt the shallot 10, then add the mushrooms 11, salt, and flavor with chopped rosemary and thyme leaves 12. Cook over medium-high heat for 4-5 minutes.

In the meantime, bring a pot of salted water to a boil to cook the pasta, and toast the pine nuts in a separate pan 13. After the potatoes have cooked 14, remove the herb bundle and blend with an immersion blender while pouring in the remaining 2 tablespoons of oil 15. You should obtain a smooth cream.

Cook the pasta al dente and pour half of the potato cream into a saucepan. Drain the pasta into the saucepan 16 and mix well, adding a ladle of cooking water. Add half of the mushrooms 17, stir, and pepper. You're ready to plate: distribute a ladle of potato cream on the bottom, then add the seasoned pasta and a bit of the remaining mushrooms. Finish with the toasted pine nuts, a drizzle of raw oil, pepper, and aromatic herbs to your liking. Your pennoni with potato and mushroom cream are ready to be served 18!