Pasta With Portabella Mushrooms in Mustard Sauce

Vegetarian Times

• Ready In: 44 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  orecchiette or 2 1⁄2 cups  gnocchi
• 2 1⁄2 tablespoons olive oil
• 8  ounces portabella mushrooms, stemmed and thinly sliced
• 1 1⁄2 teaspoons salt
• 6  garlic cloves, minced
• 1  large red onion, thinly sliced
• 1 1⁄2 tablespoons  minced fresh rosemary
• 1⁄2-1  teaspoon crushed red pepper flakes
• 1⁄4 cup  vegetable stock
• 1⁄2 cup mirin or 1⁄2 cup dry white wine
• 1⁄2 cup Dijon mustard
• 1⁄4 cup pine nuts, toasted

Directions

1. Bring 2 ½ quarts lightly salted water to a boil in a wok over high heat; add in pasta and stir to prevent sticking.
2. Cook, stirring occasionally, until just tender, for 10-12 minutes; drain well and set aside; dry the wok.
3. Set the wok over high heat, add in 1 ½ tablespoons oil.
4. Add the mushrooms and 1 teaspoon salt; stir-fry until tender, for about 2 minutes; transfer to a mixing bowl; set aside.
5. Return the wok to high heat, and add the remaining 1 tablespoon oil.
6. Add the garlic and onion; stir-fry for 1 ½ minutes; add the remaining ½ teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 ½ minutes.
7. Add the vegetable stock and bring to a boil; decrease heat to low and cook for 2 minutes, scraping up the brown bits from the bottom of the wok.
8. Add mixture to the bowl with the mushrooms.
9. Return wok to high heat; add in mirin and mustard; stir with a wire whisk to blend; bring to a boil; add the reserved pasta and mushroom mixture; cook, stirring 2 minutes.
10. Toss in the pine nuts; serve.