Finely chopped mushrooms and toasted walnuts create an unbelievably meaty texture, slowly simmered with classic soffritto, red wine, San Marzano tomatoes, thyme, and a touch of miso for umami. Served over bronze-die tagliatelle with a blizzard of Parmigiano Reggiano, this is the vegan Bolognese that fools carnivores every single time. Why You’ll Love This Recipe…
Meaty rigatoni tubes are tossed with butter-browned cremini and shiitake mushrooms, sweet burst cherry tomatoes, garlic, Calabrian chili, white wine, fresh basil, and a snowstorm of Parmigiano Reggiano. Finished with toasted pine nuts and cracked pepper, this is vibrant, punchy, weeknight pasta that tastes like a Roman holiday. Why You’ll Love This Recipe This is…
Wide ribbons of bronze-die tagliatelle are tossed with butter-browned mixed mushrooms, tender baby spinach, a light white-wine cream sauce, garlic, fresh thyme, lemon zest, and a blizzard of Parmigiano Reggiano. Finished with toasted pine nuts and cracked pepper, this is the green, earthy pasta you’ll crave weekly. Why You’ll Love This Recipe This is the…
Bronze-die fettuccine is cloaked in a luscious Alfredo made with heavy cream, Parmigiano Reggiano, Pecorino, and Gruyère, enriched with sweet sautéed leeks, deeply browned mixed mushrooms, garlic, thyme, and white wine. Finished with cracked pepper and parsley, this is the creamiest, most elegant mushroom pasta you’ll ever make. Why You’ll Love This Recipe This is…
Bronze-die tonnarelli (or spaghetti) is coated in the traditional Roman cacio e pepe emulsion of microplaned Pecorino Romano and starchy pasta water, but with deeply golden cremini mushrooms, toasted black pepper, fresh thyme, rosemary, and a whisper of lemon zest. Pure, minimalist perfection with a woodland twist. Why You’ll Love This Recipe This is the…
Wide ribbons of bronze-die pappardelle are tossed with butter-browned mixed mushrooms, a luscious goat cheese-white wine cream sauce, fresh thyme, garlic, lemon zest, and finished with toasted walnuts, parsley, and cracked pepper. Elegant yet cozy, this is the pasta that makes people propose after one bite. Why You’ll Love This Recipe This is the dish…
Tender penne is tossed with crispy bacon, butter-browned cremini and shiitake mushrooms, a silky garlic-Parmesan cream sauce, then blanketed with mozzarella and extra Parmesan. Baked until the top is golden and crunchy, this is the ultimate comfort-food casserole that feeds a crowd and reheats like a dream. Why You’ll Love This Recipe This is the…
Bronze-die fusilli is tossed with butter-browned cremini mushrooms, crisp-tender asparagus tips, a bright white-wine lemon butter sauce, microplaned Parmigiano Reggiano, and a blizzard of fresh parsley and basil. Finished with cracked pepper and optional truffle oil, this is the pasta that screams “spring has arrived” in every bite. Why You’ll Love This Recipe This is…
This show-stopping cold pasta salad combines perfectly al dente rotini with deeply golden sautéed cremini mushrooms, tangy marinated artichoke hearts, chewy sun-dried tomatoes, briny Kalamata olives, creamy Greek feta, pepperoncini, red onion, and a punchy lemon-garlic-oregano vinaigrette that gets better every hour it sits. Why You’ll Love This Recipe This is the pasta salad that…
Wide ribbons of fettuccine are cloaked in a velvety Alfredo made with real Parmigiano Reggiano, aged Pecorino, and heavy cream, enriched with butter-sautéed wild mushrooms, white wine, garlic, and a touch of nutmeg. Finished with crispy mushroom chips and black pepper, this is pure Italian-American decadence done right. Why You’ll Love This Recipe This is…