This low-effort, intensely flavored pasta dish highlights the earthiness of mushrooms. First, the mushrooms are cooked to release moisture and to concentrate their flavor, then they are puréed into a velvety sauce. Cremini mushrooms are an excellent choice because they are accessible and have a bold mushroom taste, but other varieties also work. For even more mushroom flavor, add a few shiitake mushrooms or a small handful of rehydrated dried porcinis. Cottage cheese is perhaps the most under appreciated of the supermarket fresh cheeses. The curds melt through this pasta to add a feathery light, mildly sweet creaminess.
Total Time: 30 minutes | Servings: 4 to 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1½ pounds cremini mushrooms, cleaned, trimmed and roughly chopped (about 6 cups)
- 1 yellow or red onion, roughly chopped (about 2 cups)
- Kosher salt and black pepper
- 6 garlic cloves, roughly chopped
- 1 pound short pasta, such as rigatoni, penne or cavatappi
- 1 cup full-fat cottage cheese, plus more for serving
- ½ lemon
- 1 teaspoon red-pepper flakes (or to taste)
- Handful of parsley leaves, finely chopped
PREPARATION:
- Heat a large (12-inch) skillet over medium-high. Drizzle with the olive oil and add the mushrooms, onion, 1 teaspoon salt and a big pinch of pepper. Cook, stirring occasionally, until the mushrooms have released some of their liquid, 4 to 5 minutes. Add the garlic and cook, stirring for another 7 to 8 minutes, until the mushrooms are completely soft, and golden in parts, and the liquid has cooked away. Turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve 3 cups of the pasta cooking water, then drain the cooked pasta. Return the pasta to the pot.
- Transfer the mushroom mixture to a blender or food processor and add 2 cups of the pasta cooking water. (Keep the rest, in case you need more to loosen the sauce.) Blend until silky. Taste, and add a touch more salt and pepper, if needed.
- Pour the mushroom sauce onto the pasta, add the cottage cheese and toss to coat the pasta.
- To serve, squeeze over some lemon juice; top with red-pepper flakes and chopped parsley. Finish with an additional dollop of cottage cheese, if you like.
By Hetty Lui McKinnon / New York Times Cooking
