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.
And there’s only TWO ingredients. Pasta (I recommend papperdelle but you can use any thick, wide noodle) and a big pile of mushrooms.
Add some garlic powder and onion powder, saute in oil and this super simple recipe can be on the table in less than 20 minutes.
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
Directions
- 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.
Melissa @Insiderthekitchen.com says
This is so fast and easy to make, it’s ridiculous. It tastes light, and fresh. I’ll be adding more mushrooms next time though.
Amy says
So glad you liked it, Melissa. Thanks for stopping by!