This luscious pasta from Bon Appetit is definitely dinner party-worthy. Cook prosciutto until crisp, brown mushrooms, add shallots, thyme and stock and simmer. Add the cooked pasta and some of the prosciutto, add cream and butter and serve, topping with more thyme and prosciutto. Enjoy!
Avoiding Additives and Preservatives
Make sure the prosciutto does not contain preservatives. I use Imagine brand chicken stock.
Cook prosciutto until crisp
Brown mushrooms, add shallots, thyme and stock and simmer
Toss with pasta, cream, butter and serve, garnished with thyme and prosciutto
Ingredients:
¼ cup (60 ml) plus 2 tablespoons (30 ml) olive oil
2 ounces (57 g) thinly sliced prosciutto (about 6 slices)
1 pound (500 g) mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon (5 ml) thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
1 cup (250 ml) chicken stock or low-sodium chicken broth
12 ounces (340 g) pappardelle or fettuccine
⅓ cup (75 ml) heavy cream
2 tablespoons (30 ml) unsalted butter
Preparation:
Heat ¼ cup (60 ml) oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
Heat remaining 2 Tbsp. (30 ml) oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. (5 ml) thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to pot with mushrooms and add 1 cup (250 ml) pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper. Serves 4.
From Bon Appetit
This is a vegetarian lasagna, but you won’t miss the meat, thanks to the mushrooms, peppers and cheese. You can even make it ahead, so it’s perfect for supper after a day outside skiing, skating or snowshoeing.
Avoiding Additives and Preservatives
Make sure your dry spices do not contain colour or anti-caking agents. I used President’s Choice tomato paste and PC Blue Menu diced tomatoes. Check the cheeses to make sure they don’t contain colour or preservatives.
Cook and drain 9 lasagna noodles
Saute the mushrooms and onions
Add spices, tomatoes and peppers
Layer the noodles, sauce and cheese
More cheese on top
Bake until bubbly - you can also put it under the broiler for a few minutes to brown the top
Ingredients:
9 precooked lasagna noodles
2 teaspoons (10 ml) vegetable oil
1 large onion, chopped
½ lb (226 g) fresh mushrooms, sliced
3 garlic cloves, minced
¼ cup (60 ml) chopped fresh parsley
1 teaspoon (5 ml) dried oregano
1 teaspoon (4 ml) dried basil
¼ teaspoon (1 ml) hot pepper flakes
¼ cup (60 ml) tomato paste
1 19-ounce (560 ml) can diced tomatoes (undrained)
1 red peppers and 1 yellow pepper, coarsely chopped
Salt and pepper
2 cups (500 ml) non-fat cottage cheese
1/3 cup (75 ml) freshly grated parmesan cheese
1 teaspoon (5 ml_ dried oregano
3 cups (750 ml) shredded low-fat mozzarella cheese
Preparation:
Sauce: In large nonstick skillet, heat oil over medium heat, cook onion and mushrooms for 5 minutes or until tender, stirring often. Add garlic, parsley, basil, oregano, hot pepper flakes, tomato paste and tomatoes; simmer, uncovered, for 10 minutes. Add sweet peppers; simmer for 10 minutes or until sauce is thickened. Season with salt and pepper to taste.
Filling: combine cottage cheese, half of the Parmesan and the oregano; mix well.
Assembly: in 13×9 inch (33 x 22 cm) baking dish, spread 1 cup (250 ml) tomato sauce over bottom. Top with layer of noodles. Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce. Add another layer of noodles; spread with remaining cottage cheese mixture. Layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles. Top with remaining sauce and mozzarella, then Parmesan. (Lasagna can be prepared to this point, covered and refrigerated for up to 1 day. Add 15 minutes to baking time).
Bake, covered, in 350F (176C) oven for 45 minutes to 1 hour. Uncover and bake for 10-15 minutes longer or until hot and bubbly. Remove from oven and let cool for 5 minutes before serving. Serves 8.
