Mushroom & Crème Fraiche Pasta with Toasted Breadcrumbs

This recipe serves 2.

Ingredients

200grs of pasta, I used tagliatelle

For the mushrooms:

1 ½ tablespoons of olive oil

1 tablespoon of butter

150grs of oyster mushroom or any that you like

2 sprigs of thyme

Pinch of salt

For the sauce:

1 tablespoon of olive oil 

1 shallot, finely chopped

1 clove of garlic, minced

1/3 cup of white wine

150grs of creme fraiche

A good pinch of salt

Black pepper to taste

1/3 cup of the pasta water

For the breadcrumbs:

1 tablespoon of olive oil 

1 large sprig of thyme, leaves only 

1/3 cup of Panko

2 tablespoons of nutritional yeast

Pinch of onion powder

Pinch of garlic powder

Pinch of salt 

Start by making your toasted breadcrumbs. Place the olive oil, thyme, panko, nutritional yeast, onion powder, garlic powder and salt in pan over medium heat. Cook while stirring until the panko is golden. Set aside.

For the mushrooms, depending on which mushroom you are using, cut them or shred them. I used Oyster mushrooms. I just shredded them to make them a bit smaller, but not too much. 

Start cooking the pasta in salted water as instructed on the package. Reserve 1/3 of a cup of the pasta water to add to the sauce later on. 

Place the butter and olive oil in a pan over medium heat. Once the butter has melted, add the mushrooms, thyme and a pinch of salt. Cook for a few minutes until the mushrooms are golden brown on both sides. Place them in a bowl. If you want, reserve some of them to decorate the plates. I also reserved the thyme sprigs. 

In the same pan where you cooked the mushrooms, add one tablespoon of olive oil over medium heat. Add the shallots and garlic, and cook for about 1 minutes while stirring. Add the white wine and let it reduce for half a minute. Then add the crème fraiche and the reserved pasta water. Add the drained pasta, mushrooms, salt and pepper. Stir until everything is combined and the sauce has thickened. Taste if it needs any more salt or pepper.

Serve with the reserved mushrooms and thyme. Sprinkle with some of the toasted panko. Enjoy!

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Roasted Red Pepper Linguine with Pecan Crumbs

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Autumn has settled in and with it winter-like temperatures for me. So I turn to my trusted carbs to keep me cozy. The combination of roasted bell peppers and caramelized onions in the sauce, and the topping of toasted breadcrumbs with pecans and spices, make a wonderful combination of flavors. To save time, I bought the bell peppers already roasted.

This recipe serves 3.

Ingredients:

For the pecan crumbs:

2 tablespoons of olive oil

½ cup of pecans, finely chopped

1/3 cup of breadcrumbs

1 tablespoon of oregano

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne

Salt

Pepper

For the sauce:

3 tablespoons of olive oil

3 white onions, thinly sliced

2 cloves of garlic, minced

½ teaspoon of celery salt

4 roasted bell peppers, peeled and deseeded

250ml of cream

40grs of grated Parmesan

Extras:

350grs of linguine or the pasta of your choice

Extra parmesan for serving

 

Start by making the pecan crumbs. Place 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the pecans, oregano, breadcrumbs, salt, pepper, garlic powder, onion powder and cayenne. Stir for a few minutes until the breadcrumbs are toasted. Keep an eye on it so it doesn’t burn. Adjust the seasoning to your taste. Transfer it to a bowl and set it aside.

For the sauce, place 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the onions and lower the heat to low. Cook for about 16 minutes, stirring from time to time until the onions are caramelized. Then add the garlic and cook for 1 more minute. Add the celery salt and roasted peppers. Blend until smooth.

Start cooking your pasta according to the package instructions.

Then add the cream and parmesan to the bell pepper sauce over medium heat. Let it reduce for about 3 minutes. Taste for salt and turn off the heat.

Drain the pasta and add it to the pan with the sauce. Toss or stir to coat the pasta.

Divide it into 3 plates and serve with the pecan breadcrumbs and extra parmesan

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Farfalle Aglio e Olio with Charred Cauliflower & Breadcrumbs

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I’ve been craving a lot of charred cauliflower lately. I’ve been adding it to pasta dishes, salads and also just eating it by itself as a snack with some lime juice on the side. I love simple pasta dishes like aglio e olio. Adding charred cauliflower and spicy breadcrumbs, are nice little extras that give some more bite to the dish.  They say toasted breadcrumbs are the poor man’s parmesan but I don’t think there is anything poor about it. Toasted in olive oil with some salt, already adds a nice taste and if you want more, you can add any kind of herbs. It’s crunchy, salty goodness. An easy vegetarian dish, perfect for a weeknight dinner!

This recipe serves 3.

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Ingredients:

For the cauliflower:

1 cauliflower, cut into florets, then thinly sliced

2 tablespoons of olive oil

Salt

Pepper

For the breadcrumbs:

3 slices of toasted bread

Dried chili flakes, to taste

3 tablespoons of olive oil

Salt

For the pasta:

400gr of farfalle pasta

1/3 cup of olive oil

3 garlic cloves, minced

Salt

Pepper

For the toppings:

1 bunch of parsley, chopped

Zest of 2 lemons

Juice of ½ a lemon

 

Place the cauliflower slices in a bowl, add 2 tablespoons of olive oil, salt and pepper. Toss to combine. Then place it on a pan, over medium-high heat. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set aside.

While the cauliflower is getting charred, cook the pasta as instructed on the package.

To make the breadcrumbs, place the toasted bread in the food processor. Pulse until you get crumbs. Add 3 tablespoons of olive oil to a pan, over medium heat. Place the breadcrumbs, add salt and dried chili flakes to taste. Cook until the breadcrumbs get a golden color. Set aside.

Add 1/3 of a cup of olive oil to a pan, over medium heat. Add the minced garlic cloves. Cook for a minute or 2 until the garlic becomes fragrant. Then add the cooked pasta, charred cauliflower, salt, pepper and toss to combine. Finish it by adding the parsley, lemon zest and lemon juice. Mix it well. Taste for salt and pepper.

Divide the pasta into 3 plates and top each plate with some of the breadcrumbs.

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