A rich and comforting pasta dish made with fresh homemade noodles, sautéed oyster mushrooms, green pepper, cherry tomatoes, and spinach, all tossed in a creamy garlic-infused sauce with a touch of parmesean.
3 cups Flour
4 Eggs
1 tbsp Olive Oil
Pinch of Salt
1/2 lb Blue Oyster Mushrooms
1 small Onion
1 Green Pepper
8-10 Cherry Tomatoes (halved)
4-5 tbsp Unsalted Butter
3 Garlic Cloves
1/2 Cup Heavy Cream/Almond Milk
1 tsp Black Pepper
1 tsp Rosemary
Salt to Taste
1/4 Cup Parmesan Cheese
Cilantro & Chives
Mix flour, eggs, and salt. Knead 8-10 min until smooth. Rest 30 mins. Divide and roll thin and cut into fettuccine or cavatelli.
Cook in salted water 2-3 mins. Reserve 1/2 cup pasta water. Drain and rinse.
In medium-high hot skillet, melt 1 tbsp butter. Add mushrooms one layer at a time until golden brown and remove to plate. Repeat until all mushrooms are cooked. Melt butter each time before adding next round of mushrooms.
In the same skillet; cook onion and garlic until soft. Add green pepper and sauté for 5-6 minutes.
Stir in tomatoes and green pepper, and cook for 2 minutes. Add spinach and let it wilt.
Pour in cream, simmer for 2-3 minutes. Add parmesan, salt, and pepper. Loosen with pasta water if needed.
Toss in fresh pasta and coat it well. Garnish with cilantro, chives, and fresh parmesan. Serve warm.
