This, once again, was a recipe born of necessity. On top of that, shiitake mushrooms are just the best to cook with, in any form. With a rich cream sauce and a white wine reduction, this is a quick and easy – and satisfying – pasta that can be adapted for many veggies you may find you have this Spring.
For 2-4 servings you’ll need: 1/2 lb spaghetti, 2-3 cups shiitake mushrooms (sliced into broad strips), 1 small head broccoli (break the florets off into individual sizes), 1 zucchini (cut in half and then sliced), 1/2 small onion (chopped into small pieces), x3 garlic cloves (crushed and diced), 1/2 cup heavy cream, 1/3 cup white wine, 2 Tbsp unsalted butter, olive oil, grated parmesan cheese, salt and pepper.
Start a pot of salted water on to boil for the pasta. Cook per the package instructions, in general, it’s about 10 minutes for al dente.
In a heavy skillet place 2 Tbsp olive oil and 1 Tbsp butter over medium heat. Once the butter is melted and combined with the oil, add the chopped onion and garlic. Cook quickly over medium high heat until just turning soft, about 2-3 mins.
Add mushrooms, zucchini and broccoli florets and then add another 1 Tbsp olive oil and 1 Tbsp butter. Cook over medium heat stirring occasionally. Add a good grinding of salt and pepper and continue to cook until just browning and softening – about 5-8 mins.
Turn the heat up and add the wine. Stir well and let it cook down until wine is mostly evaporated – about 3-5 mins.
Add cream and turn down the heat to medium high. Stir to coat everything well and then add about 2 Tbsp of grated parmesan cheese. Stir well again and allow to cook down until the cream has thickened (it will brown slightly too) – about 5-8 mins.
Drain pasta and place into a large serving bowl. Add vegetable cream sauce on top and toss well.
Serve with crusty bread and more parmesan cheese to grate on top.