As mentioned in my previous post, we’re doing something different for Thanksgiving – a build-your-own pasta bar! While dreaming up a mushroom sauce, I remembered something my great aunt used to make for the holidays when I was a kid – beef and noodles. Hers were handmade noodles (too die for!) and she served it very simply – just some tender, salted beef with broth. It was savory, hearty, and delicious.
My recipe is nothing like that, given that it’s vegan – made with sauteed mushrooms rather than beef – and my noodles are not homemade. They should be, but they’re not. (Tiny twinge of guilt washing over me.) But the essence of the dish is the same – a savory, earthy flavor with thick and satisfying noodles to slurp up. Definitely a cold weather meal.
Ingredients (serves 4 – 6)
20 ounces cremini mushrooms (cleaned and sliced)
8 ounces papperdelle pasta (cooked per package instructions)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 cup coconut oil (or cooking oil of choice)
1 cup water
garnish with fresh thyme leaves or chopped parsley
- Place the oil, garlic powder and onion powder in a large skillet or wok and warm over medium heat.
- Add the sliced mushrooms and stir to make sure they evenly coated – they will soak up the oil quickly. Add in the water and bring to a boil. Then reduce heat to simmer, cover, and let cook for 15 minutes.
- Cook the pasta per package instructions – usually about 6 – 7 minutes in salted water for papperdelle noodles. Stir to prevent noodles from sticking.
- Drain the noodles, but reserve about 1/4 cup of pasta water.
- Place the noodles and reserved pasta water in with the mushrooms and stir well to mix. Let cook uncovered for 1 – 2 minutes.
- Serve hot, garnished with fresh thyme leaves or chopped parsley.