Chef Richie here, at your service…to share more culinary nuggets of wisdom and make the world a better place through sun dried tomatoes, olive oil, risotto and the Mediterranean diet in general.
April showers bring…mushrooms! And when life gives you lemons…and mushrooms…make this fresh, clean, light, vegetarian, Mediterranean pasta!
What does Mediterranean Diet mean to you?
Chef Richie Says it’s this: fresh, clean, light, healthy…full of antioxidants and flavorful ingredients nurtured by the beautiful wonderful warmth of the sun, just like our name says…Bella Sun Luci.
That’s what this dish, Italian Sun Dried Tomato, Artichoke and Mushroom with Angel Hair Pasta in White Wine Sauce says to me. THIS dish says Primavera (springtime) to me and this month’s 2015 recipe contest honorable mention winner is from…drumroll…home chef Jenn Tidwell.
Congratulations Chef! You’ll receive a deluxe gift box of Bella Sun Luci products so you can get going on your recipe entry for next year’s contest and add special touches to your repertoire. Keep up the good work and maybe your next recipe will put you in next year’s contest’s money!
Quick, simple and easy to shop for, prep, cook and serve, this dish has two of our products in its ingredients list: Estate grown Extra Virgin Arbequina Olive Lil and premium Sun Dried Tomato Halves. The mushrooms say “April” to me and if you like you can substitute wild mushrooms…last year I foraged for chanterelles and they were divine…or use fine cultivated mushrooms like portabellas (I remove the inside fins with a spoon before sautéing or roasting for a steak-like texture), or shiitakes, or criminis, which are actually small portabellas. The lemon sets this dish apart. I love pasta with lemon. It’s rare, but some of life’s most special things are so I’m not surprised. I’ve found that lemon goes GREAT with sun dried tomatoes…and mushrooms…and with pasta. Think picatta, which this dish almost is. In fact, Chef Richie Says: add capers to this dish and you have a vegetarian heaven picatta.
Italian Sundried Tomato, Artichoke & Mushroom with Angel Hair in White Wine Lemon Sauce
Prep: 10 minutes
Cook: 25 minutes
12 oz. angel hair pasta
1 T. Bella Sun Luci olive oil
½ c. Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil and Italian Herbs, finely chopped
1 (14 oz.) can artichoke hearts, quartered
6 large button mushrooms, roughly chopped
1 large clove garlic, minced
½ c. dry white wine
1 ½ c. chicken broth
1 lemon, juiced
Salt and pepper, to taste
¼ c. parmesan cheese
¼ c. Italian parsley, minced
Bring a large pot of salted water to a boil and add pasta. Reduce heat to a simmer and cook just until al dente, about 8 to 10 minutes. Drain and set aside.
Heat oil over medium in a large skillet and add sundried tomatoes, artichokes and mushrooms. Cook until almost tender about 5 to 7 minutes. Add garlic and cook another few minutes.
Deglaze skillet with wine and let simmer about 5 minutes. Add broth and lemon juice and season with salt and pepper to taste. Continue to simmer for flavors to meld about 10 minutes.
Serve vegetables and sauce over pasta and sprinkle with parmesan cheese. Garnish with minced parsley.
Congratulations Chef Tidwell! I’m looking forward to your 2016 Recipe Contest entry and…everybody…Get cooking, happy cooking, buon appetito and stay dry!
Chef Richie Hirshen
Mooney Farms and Bella Sun Luci