| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound campanelle pasta (or other short pasta like cavatappi or farfalle)
- 1/4 cup chopped walnuts
- 1/4 cup extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 pound sliced mixed mushrooms
- 1 tablespoon all-purpose flour
- 1 Granny Smith apple, cut into matchsticks (leave the skin on)
- 1 cup low-sodium vegetable stock
- 1/2 cup white wine
- 1 cup sliced pencil-thin asparagus (1-inch pieces)
- 2 tablespoons minced fresh flat-leaf parsley
- Nutritional yeast, for serving, optional
Instructions
- Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
- Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
- Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 352 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 519 mg |
Reviews
It was alright! I would adjust seasonings to your taste – this turned out a little bland for my taste. I did not use nutritional yeast at the end, though. Didn’t have it on hand!
This was AMAZING!! Both my husband and Ioved it. Great flavor.
This recipe was tempting because of its simple ingredients and its high rating. Unfortunately it is very bland but good for my 18 month old who it only eating pasta right now. Use a half pound of pasta instead of the full pound if the meal is for two. I have a ton of left overs that will probably go in the garbage.
Made it tonight. Fantastic!!! Had to leave out the walnuts for allergy reasons. Didn’t miss at all. Tomorrow night is Ratatoule flat bread. Soooo excited
The Hubs happened to see this dish being prepared on today’s episode and thought it looked yummy and was absolutely right! Delicious and light, we added chicken breast and Parmesan cheese. It was fabulous and we will make it again!
Not being a fan of asparagus, I made my version without it. It was good. It was a real nice change from traditional red or white sauce! I made some other minor changes because I didn’t have shallots. One tip I learned from Food Network that I have followed forever since (especially with a recipe like this) is to always keep your pasta separate from the sauce. Store leftover pasta in a zip lock bag and leftover sauce in a container. Heat both before eating again and put them together either right before serving or give them some extended simmer time on the stove. Pasta becomes too gummy plus you lose the liquid from the sauce if you keep them stored together (as suggested in this recipe.) Other than that, this was a very yummy dinner (and lunch the next day, and…..)
I made this dish and was very good but I had to dig out the nuts because I can’t eat them I have a diverticulitis what would you substitute for the nuts thanks Connie love your show
Tried it tonight and it was a hit!!! The “nooch” (nutritional yeast) brought the taste to a different level!
I made this for lunch yesterday. Used red lentil pasta. It was delicious!!! I never go by how much salt and pepper anybody says, just adjust the seasonings to my own taste. Used up mushrooms, asparagus, pasta and shallots I had in my fridge. Really good. The one comment that says it has not flavor must have made a mistake. I’m a foodie, and this is good.
I was pleased with this recipe. I did add more salt and pepper because the measurements in the recipe would leave it too bland. I also used 100% whole wheat penne pasta instead of a white pasta.