Campanella Pasta with Roasted Portobello Mushrooms

by Vicki Brunsvold, Tastemaker in Residence

Ingredients
**Braising liquid from Short Rib Lasagna recipe (or beefstock)
1 lb portobello mushrooms, quartered
Peeled carrots, optional
Olive oil
Kosher salt
1 lb Campanella pasta
Freshly grated Parmesan, for garnish
Chopped Italian parsley, for garnish

Instructions

  1. Preheat oven to 425°. Toss mushrooms and optional carrots with olive oil and salt and roast for 20 - 25 minutes.
  2. Reduce braising liquid by about half.
  3. Toss cooked pasta with short rib braising sauce and top dish with roasted mushrooms.
  4. Garnish with Parmesan and chopped parsley.
Food & Drink, EntréesCynthia SutterVicki Brunsvold, Recipe, Braising liquid from Short Rib Lasagna, Big Game Day Meal, Campanella Pasta with Portobello MushroomsComment